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Veal or Chicken and Parsley Pie

A pie made with veal or chicken, parsley, milk, and scalded cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and parsley are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,766 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal or Chicken and Parsley Pie

Ingredients

Directions

Prepare

  1. Season the veal slices with coarse sea salt.

  2. Scald the parsley, squeeze it dry, and chop it slightly.

Assemble

  1. Lay the chopped parsley at the bottom of a pie dish.

  2. Layer the seasoned veal on top of the parsley.

  3. Fill the dish with new milk, leaving space below the crust.

Bake and finish

  1. Cover the dish and bake until done.

  2. After baking, pour out some milk and add ½ pint of scalded cream.

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. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  3. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Parsley + milktop 26% of all pairs
    Smell alikemoderate
    Cooked together7,011 recipes

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

  5. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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 and flavourful during slow baking in liquid.
Fresh parsley
Adds a fresh, green herbal aroma that stands out against the rich meat.
New milk
Surrounds the meat with liquid, keeping it moist as it bakes.
Scalded cream
Adds richness and a smooth, creamy body to the finished liquid.

The step that matters

Baking until done. Veal is lean and can turn dry and tough if overcooked, while milk-based liquid keeps it moist. Cooking gently until the meat is just tender preserves its texture.

Swap the parsley

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

  1. Nutmegfits better
  2. Macefits better
  3. Celeryfits better
  4. Parsleythe original

Fit is the average pairing score against veal, milk, cream. 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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