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White Stock

A clear veal stock made by simmering veal, poultry trimmings, ham, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

White Stock

Ingredients

Directions

Simmer the stock

  1. Boil the veal, poultry trimmings, and ham together in a large pot.

  2. Place the stock in a clean saucepan over high heat.

Clarify and strain

  1. Beat the egg whites with a little water for each quart of stock.

  2. Add a small amount of hot stock to the egg whites and beat until frothy.

  3. Gradually pour the egg mixture into the pot while beating the stock vigorously.

  4. Allow the stock to boil once, then immediately remove from heat.

  5. Strain the stock through a thin flannel cloth.

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 + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  2. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Knuckle of veal
Releases gelatin as it cooks, giving the stock body and a silky mouthfeel.
Poultry trimmings
Add savory flavor and extra body to the stock.
Egg whites
Coagulate as they heat, trapping cloudy particles so the stock clears.

The step that matters

Boiling the stock only once after adding the egg mixture. Egg whites set as they heat and trap impurities that make the stock cloudy. Letting the stock boil hard or repeatedly would break up the raft and cloud the liquid again, so it should be brought to a boil once and then removed from heat.

“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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