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Blanquette of Veal or Lamb, with Mushrooms

Thin slices of cold veal or lamb cooked with mushrooms, butter, salt, pepper, lemon juice, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,036 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Blanquette of Veal or Lamb, with Mushrooms

Ingredients

Directions

Prepare

  1. Slice the white part of cold veal very thin and trim it into scallops no larger than a shilling.

  2. Place the scallops in a clean saucepan or stewpan.

Cook

  1. Add cleaned and sliced mushrooms.

  2. Season with butter, coarse sea salt, and black pepper.

  3. Squeeze in some lemon juice and sprinkle with chopped parsley.

  4. Cook gently until heated through.

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. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  3. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

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

  4. Mushroom + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Veal + mushroomtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,446 recipes

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

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

What each ingredient does

Veal
Provides the main protein, cooking to tender slices when heated gently.
Mushrooms
Add earthy flavor and moisture as they release liquid during gentle cooking.
Butter
Adds richness and a silky mouthfeel to the dish.
Lemon juice
Adds acidity that brightens the rich butter and veal flavors.

The step that matters

Cook gently until heated through. High heat toughens thin veal scallops and can make them dry and rubbery. Gentle heat keeps the meat tender and the butter from separating or browning.

“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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