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Eaviolis a LA Napolitaine

A rich stock made with ham, beef, veal, poultry, celery, leeks, carrots, herbs, spices, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 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 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the base

  1. Butter the bottom of a small stockpot.

  2. Add slices of raw ham, gravy beef, knuckle of veal, and hen or partridges.

  3. Add celery, leeks, carrots, thyme, winter savory, parsley, cloves, mace, and peppercorns.

Make the stock

  1. Moisten with a large ladleful of broth and boil down to a glaze.

  2. Once glazed, fill the stockpot with good broth, bring to a boil, skim, and set aside.

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 aroma chemistry they share, and how many recipes mention both.

  1. Celery + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Celery + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,188 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Leek + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together360 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Leek + carrottop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Gravy beef
Releases gelatin and savory flavor into the broth during long simmering.
Knuckle of veal
Adds collagen-rich body, giving the finished stock a fuller mouthfeel.
Raw ham
Contributes salty, savory depth that seasons the stock as it cooks down.
Hen or partridges
Adds poultry flavor and some body to the stock.
Celery
Provides aromatic, vegetal background flavor as it softens in the pot.

The step that matters

Boil down to a glaze. Reducing the meats and vegetables slowly until they caramelize and stick to the pot concentrates flavor and gelatin. Boiling too hard or too long can scorch the bottom and make the stock bitter.

Flavor stand-ins for the thyme

How well each one fits the dish's main ingredients (butter, ham, beef, veal, celery, leek, carrot):

  1. Parsleybetter flavor fit
  2. Thymethe original
  3. Marjoramabout as good a flavor fit
  4. Pepperabout as good a flavor fit

Fit is the average pairing score against butter, ham, beef, veal, celery, leek, carrot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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