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Veal Soup

A clear veal soup made with a knuckle of veal, rice, egg yolk, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Soup

Ingredients

Directions

Make the broth

  1. Place the knuckle of veal in a large pot with cold water and salt.

  2. Add the cooked rice and bring to a boil, then reduce heat to simmer for 4 hours.

  3. Remove from heat when the liquid is reduced by half.

Finish and serve

  1. In a tureen, combine the egg yolk and cream, stirring well.

  2. Add the butter to the mixture.

  3. Strain the hot soup into the tureen while stirring continuously.

  4. Beat the soup well for one minute before serving.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal knuckle
Releases gelatin and flavour into the water, giving the soup body and savour.
Egg yolk
Enriches the soup and thickens it slightly as it sets into a smooth, velvety texture.
Cream
Adds richness and a smooth, rounded mouthfeel to the finished soup.
Butter
Adds fat for a silkier, richer texture and a rounder flavour.

The step that matters

Adding the hot soup to the egg yolk and cream. Pouring the hot soup in while stirring constantly gradually warms the yolk so it blends smoothly. If the yolk is added to very hot liquid without stirring, it can scramble into fine lumps.

“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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