Why it works: Veal and meat are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 1,890 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓
The recipe
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.
Preheat the oven to 350°F (175°C).
Lay the caul of veal into a round pot.
Add a layer of bacon at the bottom, followed by a layer of forced-meat, and then a layer of veal cut for collops.
Repeat layers until the pot is full.
Fold the caul over the edge of the pot, cover with paper, and bake in the oven.
Once baked, turn it out onto a dish.
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.
-
Veal + meattop 8% of all pairsAroma overlapmoderateMentioned together1,890 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.