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Light Force-meat Ralls

Light Force-Meat Ralls are small fried meatballs made with suet, veal or chicken, bread crumbs, eschalots, herbs, spices, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Light Force-meat Ralls

Ingredients

Directions

Prepare the mixture

  1. In a bowl, combine the chopped suet, veal or chicken, bread crumbs, eschalots, herbs, and spices.

  2. In a separate bowl, beat the egg whites and yolks.

  3. Mix the meat mixture with the egg yolks and enough egg whites to form a moist paste.

Shape and fry

  1. Roll the mixture into small balls.

  2. Fry the balls in lard or butter until golden brown.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Suet
Adds fat that keeps the balls moist and tender as they cook.
Eggs
Bind the mixture together and help hold the balls in shape.
Bread crumbs
Absorb moisture and give the mixture body so it holds together.
Veal or chicken
Provides the meaty base and savory flavor of the balls.

The step that matters

Adding the egg whites. Add egg whites only enough to form a moist paste. Too much liquid makes the mixture loose, so the balls may spread or fall apart when fried.

“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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