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Veal Souffle

A baked veal soufflé made with a roux, milk, veal, egg yolks, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour and cook for 1-2 minutes.

  3. Gradually add the milk, stirring constantly until thickened.

  4. Season with coarse sea salt and cayenne pepper.

  5. Remove from heat and mix in the chopped veal and egg yolks.

  6. Let the mixture cool.

Fold and bake

  1. In a separate bowl, beat the egg whites until stiff peaks form.

  2. Gently fold the egg whites into the cooled mixture.

  3. Pour into a greased baking dish and bake at 400°F (200°C) for 20 minutes.

  4. Serve immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Fat that enriches the flavour and helps form the thickened base.
Flour
Thickens the milk into a smooth white sauce that holds the souffle together.
Milk
Liquid that cooks with the flour into the thick base.
Chopped veal
Main filling that is folded into the base and gives the souffle its body.
Egg yolks
Add richness and help bind the base before the whites are folded in.
Egg whites
Whipped to stiff peaks, they trap air so the souffle rises as it bakes.

The step that matters

Folding in the egg whites. Stiff whites hold the air that makes the souffle rise. Folding gently keeps that air in; stirring or deflating the mixture leaves a dense, flat result.

“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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