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To Toss Up Cold Veal White

A veal dish served with a white sauce made from milk, butter, flour, egg yolks, and mushroom pickle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Toss Up Cold Veal White

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine the veal and milk.

  2. Add nutmeg, salt, and butter rolled in flour.

  3. Stir in the egg yolks and mushroom pickle until thick.

Serve

  1. Pour the sauce over the veal in a dish.

  2. Garnish with lemon.

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. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Veal
Provides the main body of the dish as the meat being served in the sauce.
Egg yolks
Thicken the sauce as they set with gentle heat and add richness.
Butter
Adds fat and richness, and flour rolled into it helps thicken the milk.
Milk
Forms the liquid base of the white sauce that the flour and yolks thicken.
Mushroom pickle
Adds savory, earthy flavor to the sauce.

The step that matters

Stir in the egg yolks and mushroom pickle until thick. Egg yolks thicken when gently heated, but if the sauce gets too hot they can curdle and turn grainy. Stir constantly over low heat and stop as soon as the sauce coats a spoon.

Swap the lemon

How well each one fits the dish's main ingredients (veal, milk, nutmeg, butter, flour, egg, mushroom):

  1. Lemonthe original
  2. Coconutfits about as well
  3. Vanillafits about as well
  4. Figfits less well

Fit is the average pairing score against veal, milk, nutmeg, butter, flour, egg, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“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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