Cold Veal and Fowl Minced, and Served on Sippets

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. Vinegar + sugartop 15% of all pairs
   Smell alikemoderate
   Cooked together20,806 recipes

   Shared aroma: beta-damascenone (apple, rose).

2. Veal + lemontop 17% of all pairs
   Smell alikelow
   Cooked together4,580 recipes

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

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

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

4. Lemon + sugartop 18% of all pairs
   Smell alikelow
   Cooked together53,532 recipes

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

5. Lemon + breadtop 20% of all pairs
   Smell alikemoderate
   Cooked together8,445 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold fowl

Provides the main body of the minced meat in the dish.

Thin slices of veal

Adds tender meat that is laid on top as a finishing layer.

White stock

Adds moisture so the minced mixture stays soft and saucy while simmering.

Lemon juice

Adds acidity that brightens the flavour and balances the richness of the meat.

Eschalot vinegar

Adds sharp acidity and a mild shallot aroma to the mixture.

Sugar

Adds a small amount of sweetness to balance the sharp acidity.

The step that matters

Swap the lemon

How well each one fits the dish's main ingredients (veal, vinegar, sugar, bread):

1. Applefits about as well
2. Lemonthe original
3. Figfits about as well
4. Cherryfits about as well

Fit is the average pairing score against veal, vinegar, sugar, bread. Candidates are from the same food group and used in at least 100 recipes.