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White Soup a LA Beatrice

A creamy soup made with fowl, veal, milk, cream, ham, peas, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

White Soup a LA Beatrice

Ingredients

Directions

Make the stock

  1. In a stewpan, combine the fowl, veal, onion, celery, carrot, seasoning, mace, and water.

  2. Bring to a boil, skim off the scum, and let simmer for 4 hours.

Finish the soup

  1. Strain the gravy from the meat and add the milk, cream, and roux.

  2. Boil until the consistency is like cream, then strain through a fine sieve.

Serve

  1. In a tureen, place the heated green peas and diced ham.

  2. Pour the boiling soup over the peas and ham, then serve.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

  5. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Fowl
Gives the stock its main poultry flavour and body as it simmers for hours.
Veal
Adds meaty richness and gelatin, giving the stock more body.
Milk
Makes the soup mild and creamy, adding moisture and softness.
Cream
Adds fat and richness, giving the soup a smoother, silkier texture.
Roux
Thickens the soup so it reaches the creamy consistency the recipe describes.
Lean ham
Adds salty, savoury flavour and a firm bite against the soft soup.

The step that matters

Boil until the consistency is like cream. The soup thickens as it reduces and the roux sets, so boiling too long can scorch the milk or make it grainy, while stopping too early leaves it thin. Watch it closely and stir to prevent sticking.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, celery, carrot, milk, cream, ham):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against veal, onion, celery, carrot, milk, cream, ham. 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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