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A Fine Sauce, or Puree of Vegetable Marrow

A sauce or puree made from vegetable marrow, onion, veal broth, and cream, served with delicate meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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A Fine Sauce, or Puree of Vegetable Marrow

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

A Fine Sauce, or Puree of Vegetable Marrow

Ingredients

Directions

Prepare

  1. Pare and seed the vegetable marrow, then slice it with the mild onion.

  2. Combine the sliced marrow and onion in a pot with the veal broth or pale gravy.

Cook and strain

  1. Stew the mixture very gently for nearly an hour.

  2. Add salt and cayenne or white pepper when nearly done.

  3. Press the mixture through a fine sieve.

  4. Heat the strained sauce again and stir in the cream when it boils.

Serve

  1. Serve with boiled chickens, stewed or boiled veal, lamb cutlets, or other delicate meats.

  2. For a puree, use an additional ½ pound of marrow and serve with small fried sippets.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Onion + vealtop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

  4. Onion + creamtop 18% of all pairs
    Smell alikelow
    Cooked together10,827 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Veal + white peppertop 22% of all pairs
    Smell alikelow
    Cooked together1,057 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Onion and cream barely smell alike, yet cooks put them together in 10,827 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Vegetable marrow
Forms the body of the sauce, breaking down into a soft, smooth purée when stewed.
Veal broth or pale gravy
Supplies the liquid and savoury depth in which the marrow softens and flavours the sauce.
Rich cream
Adds fat and a silky, mellow texture to the finished sauce.
Mild onion
Adds a gentle aromatic background flavour as it stews with the marrow.

The step that matters

Stew very gently. Slow, gentle heat softens the marrow evenly without boiling it hard, which would thicken unevenly and dull the flavour. Pressing it through a fine sieve then gives a smooth texture.

Swap the white pepper

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

  1. Garlicfits better
  2. Celeryfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against onion, veal, cream, butter. 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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