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Veal Souffle

A baked veal dish folded with eggs, cream, and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the veal

  1. Cook the veal until tender, then chop finely.

Make the base

  1. In a saucepan, melt the butter, add flour, and stir to make a roux.

  2. Gradually add the white sauce, stirring until thickened.

  3. Remove from heat and mix in the chopped veal, then add salt and pepper.

Bake

  1. In a separate bowl, whip the double cream until soft peaks form.

  2. Beat the eggs and fold them into the veal mixture, then gently fold in the whipped cream.

  3. Pour the mixture into a greased baking dish and bake at 350°F (175°C) until puffed and golden, about 30-40 minutes.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

What each ingredient does

Eggs
Set and puff the soufflé as they cook, giving it lift and structure.
Double cream
Whipped to soft peaks, it adds lightness and a tender, moist texture.
Butter
Enriches the roux, adding richness and flavour to the base.
Flour
Thickens the butter into a roux that gives the base body and stability.
White sauce
Forms the creamy, thickened base that holds the veal together.

The step that matters

Folding in the whipped cream and eggs. Folding gently keeps the air bubbles from the beaten eggs and whipped cream intact. Stirring or overmixing deflates them, so the soufflé will rise less and turn dense.

“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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