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Veal Soup

A soup made from veal knuckle, rice, eggs, lemon, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Veal Soup

Ingredients

Directions

Make the broth

  1. Boil the knuckle of veal with the rice.

  2. Set aside until the next day.

Finish the soup

  1. Add the eggs, lemon, and salt to the veal broth.

  2. Strain the soup.

  3. Beat the eggs and lemon together in a tureen.

  4. Pour the strained soup over the egg mixture.

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. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Veal knuckle
Gives the broth its body and rich, savory flavor as it simmers.
Rice
Thickens the soup slightly as its starch releases during cooking.
Eggs
Beaten with lemon and poured in, they enrich the soup and give it a silky, custard-like texture.
Lemon
Adds acidity that brightens the soup and sharpens the flavor of the eggs.

The step that matters

Pouring the strained soup over the egg mixture. Hot soup poured in slowly while whisking gently warms the eggs without scrambling them. Pouring too fast or from too little height can curdle the eggs into lumps.

Swap the lemon

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

  1. Lemonthe original
  2. Coconutfits about as well
  3. Pumpkinfits less well
  4. Cherryfits less well

Fit is the average pairing score against veal, rice, 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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