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Veal Bouilli

A French-style boiled veal dish with onions, garlic, tomatoes, pepper, salt, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Veal Bouilli

Ingredients

Directions

Prepare the veal

  1. Cut the veal into pieces suitable for stewing.

  2. Sprinkle the veal with flour and fry until browned.

Make the stew

  1. In the same pot, fry the chopped onion and garlic.

  2. Add the prepared tomatoes, pepper, and salt to the pot.

  3. Cook for 2.5 to 3 hours on low heat.

  4. When nearly done, add the chopped parsley.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 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 the meat that becomes tender during long, slow stewing.
Flour
Coats the veal so it browns well and helps thicken the pot liquid.
Onion
Builds a sweet, savoury base as it softens and browns in the pot.
Prepared tomatoes
Add acidity and liquid, forming the body of the stew sauce.

The step that matters

Cook for 2.5 to 3 hours on low heat. Connective tissue in veal breaks down into gelatin only with long, gentle heat. Boiling hard or rushing the time leaves the meat tough and stringy.

Swap the tomato

How well each one fits the dish's main ingredients (veal, flour, onion, garlic, pepper, parsley):

  1. Chivefits better
  2. Okrafits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against veal, flour, onion, garlic, pepper, parsley. 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 boiled veal recipes

Fillet 36Loin 25Knuckle 19Breast 15Leg 6 See all 24 →

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