Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,036 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Blanquette of Veal a LA Poulette
Ingredients
Directions
Prepare the veal
Trim the skin and sinews from the veal and cut it into round scallops, about the size of a halfpenny.
Place the veal in a stewpan with a little supreme sauce and let it simmer.
Finish the sauce
In a bowl, mix the egg yolks, then add the yolk mixture to the veal.
Stir in a small piece of butter, lemon juice, and chopped parsley.
Dish the veal and garnish with florets of puff pastry.
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 aroma chemistry they share, and how many recipes mention both.
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Lemon + parsleytop 1% of all pairsAroma overlapstrongMentioned together14,036 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Butter + parsleytop 8% of all pairsAroma overlapmoderateMentioned together28,543 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Sauce + buttertop 8% of all pairsAroma overlaplowMentioned together15,317 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Veal + lemontop 8% of all pairsAroma overlapmoderateMentioned together4,580 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Egg + buttertop 8% of all pairsAroma overlapstrongMentioned together118,511 recipes
Shared aroma: decanal (soap, orange peel).
Sauce and butter share little aroma chemistry, yet 15,317 recipes mention both: they likely 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
- Veal
- Provides the main body of the dish, which becomes tender from gentle simmering.
- Egg yolks
- Thicken the sauce into a smooth, creamy coating as they gently set with heat.
- Supreme sauce
- Forms the creamy base that the veal simmers in and carries the flavour.
- Butter
- Adds richness and a glossy finish to the sauce.
- Lemon juice
- Adds acidity that brightens the rich, creamy sauce.
The step that matters
Adding the egg yolk mixture to the veal. Egg yolks thicken when heated, but if the sauce is too hot when they go in, they can scramble and turn grainy. Add them off the heat or with the sauce just below a simmer, stirring constantly, so the sauce stays smooth.
“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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