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St. R£mo Broth

A veal broth simmered with onions, parsley, rice, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

St. R£mo Broth

Ingredients

Directions

Make the broth

  1. Fry the onions in a little fat until golden.

  2. Add the veal and fry until lightly browned.

  3. Transfer to a soup pot with the water and boil slowly for three hours, reducing to two quarts.

  4. Strain the broth, cool, skim off fat, and season with salt and pepper.

Add rice and serve

  1. Soak the rice in water for one hour, then add it to the broth.

  2. Simmer for half an hour.

  3. Place grated cheese in a tureen, pour the broth with rice over it, stir, and serve.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Parsley + ricetop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal
Provides meat flavor and body to the broth as it simmers for hours.
Onions
Frying until golden adds sweetness and savory depth to the broth.
Raw rice
Soaked then simmered, it thickens the broth slightly and adds starchy body.
Grated cheese
Melts into the hot broth, adding saltiness and richness to the finished soup.

The step that matters

Skim off the fat after straining. Fat that is not removed after the broth cools will float as a greasy layer and make the soup feel heavy on the palate.

Swap the onion

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

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

Fit is the average pairing score against veal, parsley, rice, cheese, pepper. 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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