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Veal Cream

A steamed veal dish made with breadcrumbs, eggs, milk, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Cream

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Mince and pound the veal thoroughly.

  2. Mix in the breadcrumbs, egg yolk, and beaten egg whites.

  3. Add enough milk to form a moderately thick paste.

Steam

  1. Season to taste and pour the mixture into a well-buttered mold.

  2. Steam for one hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Provides the main body and meaty texture of the dish.
Breadcrumbs
Absorb moisture and help bind the mixture into a firm paste.
Egg whites
Set during steaming, giving the cream lightness and structure.
Egg yolk
Adds richness and helps bind the mixture as it cooks.
Milk
Moistens the breadcrumbs and loosens the mixture to a spreadable paste.

The step that matters

Add enough milk to form a moderately thick paste.. Too little milk leaves the breadcrumbs dry and the mixture crumbly, while too much makes it loose and slow to set. Egg proteins set with gentle heat, so the paste's consistency determines the final texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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