Skip to main content
Main

Veal, Minced, with Bechamel Sauce

A dish of minced veal mixed into béchamel sauce, garnished with forcemeat balls and fried bread snippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal, Minced, with Bechamel Sauce

Ingredients

Directions

Prepare

  1. Cut cold roast veal into fine slices, making just over 1 lb after mincing.

  2. Prepare béchamel sauce according to your recipe.

Make the mixture

  1. Add minced lemon-peel to the sauce, then incorporate the veal.

  2. Warm the mixture gradually until it simmers.

Serve

  1. Dish it out and garnish with forcemeat balls and fried bread snippets.

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

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

  2. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Sauce + lemontop 30% of all pairs
    Smell alikelow
    Cooked together6,598 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Roast veal
Provides the main meat and bulk, with a fine texture once minced and warmed in the sauce.
Béchamel sauce
Supplies a smooth, creamy moisture that binds the minced veal together.
Lemon peel
Adds a bright citrus aroma that lifts the rich, creamy flavour of the sauce.

The step that matters

Warm the mixture gradually until it simmers. Flour-thickened béchamel can scorch on the base of the pan or form lumps if heated too fast. Gentle, steady heat keeps the sauce smooth and evenly thickened around the veal.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes