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Veal Tendons, Like Chicken

Veal tendons cooked with herbs and broth, finished with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Tendons, Like Chicken

Ingredients

Directions

Prepare

  1. Cut the veal into small round pieces, about 2-3 ounces each.

Cook

  1. In a stewpan, heat a little lard.

  2. Add the veal pieces along with thyme, laurel, parsley, leeks, carrots, and onions.

  3. Cook while moistening with broth until done.

Finish and serve

  1. Remove from heat and mix in the yolks of eggs 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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + laureltop 1% of all pairs
    Smell alikemoderate
    Cooked together4,444 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  4. Thyme + leektop 1% of all pairs
    Smell alikestrong
    Cooked together360 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Leek + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal
Provides the main meat, becoming tender as it cooks slowly in moist heat.
Broth
Adds moisture during cooking, keeping the meat from drying and carrying flavor.
Yolks of eggs
Added off heat, they enrich the texture and help bind the finished dish.
Leeks
Aromatic vegetables that build a savory base flavor as they cook.
Carrots
Add gentle sweetness and aromatic depth to the cooking liquid.

The step that matters

Mixing in the egg yolks off heat. Egg yolks thicken when heated, so adding them after removing the pan from heat, rather than over direct heat, helps avoid curdling and keeps the sauce smooth.

Swap the onion

How well each one fits the dish's main ingredients (veal, thyme, laurel, parsley, leek, carrot, egg):

  1. Parsnipfits better
  2. Shallotfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against veal, thyme, laurel, parsley, leek, carrot, egg. 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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