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German Veal Broth

A clear veal broth flavored with carrot, onion, clove, parsley, thyme, and served with vermicelli, parsley, nutmeg, egg yolk, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

German Veal Broth

Ingredients

Directions

Make the broth

  1. Cut the veal into pieces.

  2. Cook the veal in 3 quarts of water with the carrot, onion, clove, salt, pepper, parsley, and thyme.

  3. Simmer for 4 hours.

  4. Cool, skim, and strain the broth.

Finish the soup

  1. To 1½ quarts of the stock, add the cooked vermicelli, chopped parsley, nutmeg, and the egg yolk blended with milk.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  3. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Knuckle of veal
Releases gelatin and flavour into the water, giving the broth body and richness.
Cooked vermicelli
Adds starch and bulk, making the soup more substantial.
Egg yolk
Blended with milk, it enriches and thickens the soup slightly when stirred in.

The step that matters

Stirring the egg yolk and milk into the hot stock. Egg yolk thickens when heated, so adding it to very hot stock too quickly can scramble it. Blending it with milk first and stirring steadily helps it blend smoothly into the broth.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, clove, pepper, parsley, thyme, nutmeg):

  1. Parsnipfits better
  2. Shallotfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, clove, pepper, parsley, thyme, nutmeg. 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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