Skip to main content
Main

Marbled Veal

A dish of cold cooked veal and boiled tongue, pounded and layered with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Marbled Veal

Ingredients

Directions

Prepare the meats

  1. Season the cold cooked veal to taste and pound it finely in a mortar.

  2. Skin the cold boiled tongue, cut it into pieces, and pound it to a paste, adding an equal amount of butter.

Assemble and serve

  1. Layer the veal and tongue alternately in a pot, pressing down hard.

  2. Pour clarified butter on top before serving.

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

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

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

What each ingredient does

Cold cooked veal
Forms the lean, finely pounded base layers of the dish.
Cold boiled tongue
Adds richness and a smooth, paste-like texture when pounded with butter.
Butter
Adds fat and moisture, making the tongue paste smooth and spreadable.
Clarified butter
Forms a fat topping that seals the surface and adds richness.

The step that matters

Pressing the layers down hard. Firm pressing removes air pockets and packs the layers together, so the finished dish holds its shape and the marbled pattern stays clean when sliced.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes