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Soup

Neck of Veal Broth

A clear broth made from veal neck pieces simmered with water, salt, chervil, and garden sauce roots.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chervil and sauce work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 262 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Neck of Veal Broth

Ingredients

Directions

  1. Soak the veal pieces in cold water for 1 hour to extract the blood.

  2. Boil the veal in an earthen pot with water, salt, chervil, and garden sauce roots.

  3. Skim the broth and let it boil slowly until reduced by half.

  4. Strain the broth through a fine sieve.

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. Chervil + saucetop 19% of all pairs
    Smell alikemoderate
    Cooked together262 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Veal + cherviltop 29% of all pairs
    Smell alikelow
    Cooked together131 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Neck of veal
Provides the meat, collagen and flavour that give the broth its body and savour.
Cold water
Extracts blood and impurities from the veal and forms the broth base.
Chervil
Adds a delicate herbal aroma to the finished broth.

The step that matters

Skim the broth and let it boil slowly. A gentle simmer keeps the broth clear, while a hard boil emulsifies fat and impurities into it, clouding the liquid. Skimming removes the foam that rises as the veal cooks.

Swap the chervil

How well each one fits the dish's main ingredients (veal, sauce):

  1. Capersfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Chervilthe original

Fit is the average pairing score against veal, sauce. 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.

More veal broth recipes

with Rice 7 See all 133 →

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