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Quenelles of Veal

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Quenelles of Veal

Ingredients

Directions

  1. Melt 2 oz of butter in a clean saucepan and stir in 2 oz of flour with a wooden spoon.

  2. Add 1 ½ pt of white stock and stir until thickened and boiling. This mixture is called panada.

  3. Pour the panada onto a plate and set aside to cool.

  4. Remove skin, fat, and gristle from 1 lb of veal and cut it into small pieces.

  5. Pound the meat in a mortar until fine.

  6. Rub the meat through a wire sieve into a bowl using a wooden spoon.

  7. Once cooled, combine half the panada, half the meat, and 1 egg in the mortar and mix until creamy.

  8. Season with salt and pepper, then mix well.

  9. Add the remaining panada, another egg, and the rest of the meat, mixing thoroughly.

  10. Transfer the mixture to a basin.

  11. Butter the inside of a sauté pan.

  12. Fill a dessert spoon with the mixture, shape it into an oval with a knife, dipping the knife in hot water to prevent sticking.

  13. Use another dessert spoon dipped in boiling water to scoop the quenelle from the first spoon to the second, placing it in the sauté pan. Repeat until all mixture is used.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

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