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Veal Salad

A salad of cooked veal, boiled eggs, German mustard, lettuce, celery, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mustard and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,356 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Salad

Ingredients

Directions

Prepare

  1. Chop the cooked veal into pieces after it has cooled.

  2. Beat the yolks of the boiled eggs with the German mustard.

  3. Chop the egg whites with lettuce and celery.

Assemble

  1. Stir all ingredients together and add salt last.

  2. Garnish the top with celery and boiled eggs.

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. Mustard + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,356 recipes

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

  2. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lettuce + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together2,033 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Veal + celerytop 18% of all pairs
    Smell alikelow
    Cooked together2,336 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Veal + lettucetop 27% of all pairs
    Smell alikelow
    Cooked together383 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Cooked veal
Forms the bulk of the salad and provides its main protein and texture.
Boiled eggs
Yolks blended with mustard add richness and body; whites add mild texture.
German mustard
Adds sharp, tangy flavour that cuts through the richness of the yolks.

Swap the celery

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

  1. Capersfits better
  2. Tarragonfits better
  3. Celerythe original
  4. Turmericfits about as well

Fit is the average pairing score against veal, egg, mustard, lettuce. 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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