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White Veal Broth

A clear broth made from veal, rice, and aromatics, simmered slowly and finished with milk and roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

White Veal Broth

Ingredients

Directions

Make the broth

  1. Combine veal, rice, cold water, onion, and celery in a large pot.

  2. Cook slowly over low heat for 6 hours.

  3. Season with salt, pepper, and kitchen bouquet.

  4. Pour into a bowl and let cool completely.

  5. Remove the fat from the top.

  6. Warm the soup to melt the jelly.

  7. Strain into a clean bowl.

Finish the broth

  1. For each quart of broth, add 3 tablespoons soaked rice.

  2. Cook gently for 45 minutes.

  3. In a saucepan, heat boiling milk with a pinch of baking soda.

  4. Stir in white roux.

  5. Pour into the broth.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Rice + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Gives the broth its body and rich meaty flavor as it cooks slowly.
Raw rice
Thickens the broth slightly as its starch releases during cooking.
White roux
Thickens the broth and gives it a smooth, velvety body.
Milk
Adds richness and creaminess to the finished broth.

The step that matters

Cook slowly over low heat. Gentle heat draws flavor and gelatin from the veal without boiling it, which would make the broth cloudy and greasy.

Swap the onion

How well each one fits the dish's main ingredients (veal, rice, celery, pepper, milk):

  1. Carrotfits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against veal, rice, celery, pepper, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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