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Forcemeat for Same

A mixture of veal, bacon, bread crumbs, eggs, truffles or mushrooms, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Forcemeat for Same

Ingredients

Directions

  1. Finely chop the veal and fat bacon.

  2. Mix in the bread crumbs, eggs, chopped truffles or mushrooms, salt, and pepper.

  3. Combine all ingredients thoroughly until well blended.

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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

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

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

  3. Bread + truffletop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

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

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

What each ingredient does

Veal
Provides the lean meat base that gives the forcemeat its body.
Fat bacon
Adds fat that keeps the mixture moist and rich as it cooks.
Bread crumbs
Absorb liquid and help bind the mixture into a cohesive texture.
Eggs
Bind the chopped ingredients together and help the mixture set when cooked.

The step that matters

Combine all ingredients thoroughly until well blended. Uneven mixing leaves pockets of fat or bread and lumps of meat, so the forcemeat cooks unevenly and lacks a smooth, cohesive texture. Thorough blending spreads the binder and fat evenly through the lean meat.

“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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