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Veal Souffle

A baked veal souffle made with minced veal, bread crumbs, milk, butter, ham, egg, baking soda, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Souffle

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Soak the bread crumbs in the boiling milk, then stir in the butter and let the mixture cool.

  2. Once nearly cold, stir in the minced veal and season with pepper and salt.

  3. Finally, fold in the beaten egg.

  4. Pour the mixture into a well-greased pudding dish.

Bake and serve

  1. Bake in a covered dish in a brisk oven at 400°F (200°C) for 30 minutes.

  2. Uncover and brown lightly before serving immediately.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Bread + hamtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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 savory flavor of the souffle.
Bread crumbs
Soak up the hot milk and help bind the mixture while adding moisture and body.
Egg
Sets during baking to give the souffle its structure.
Milk
Adds moisture and softens the bread crumbs for a tender texture.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Folding in the beaten egg. Fold gently so the egg stays airy and the mixture does not deflate. Adding the egg to a mixture that is still hot can start setting it unevenly, so it is cooled first.

“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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