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Veal Souffle

A baked veal soufflé with white sauce, egg yolks, parsley, onion, 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: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Mix the chopped veal with the white sauce in a double boiler and cook for 2-3 minutes.

  2. Add the beaten egg yolks, chopped parsley, chopped onion, salt, and pepper to the mixture.

  3. Gently fold in the beaten egg whites until well combined.

Bake and serve

  1. Thoroughly grease a pudding dish or individual dishes.

  2. Pour the mixture into the prepared dish and bake for 30 minutes in a moderate oven at 350°F (175°C).

  3. Serve with white sauce containing chopped celery or sliced mushrooms.

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

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

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

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

What each ingredient does

Chopped veal
Forms the main body of the dish, giving it savoury, meaty substance.
White sauce
Provides moisture and a creamy base that keeps the mixture tender.
Egg yolks
Enrich the mixture and help bind it as it sets in the oven.
Egg whites
Whipped to stiff peaks, they trap air so the soufflé rises and becomes light.

The step that matters

Folding in the egg whites. Stiff egg whites hold air bubbles that give the soufflé its lift. Folding gently keeps those bubbles intact, while vigorous stirring would deflate them and leave the dish dense.

Swap the onion

How well each one fits the dish's main ingredients (veal, sauce, egg, parsley, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, sauce, egg, parsley, pepper. 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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