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Minced Fowl, with Veal

A dish of minced white fowl mixed with veal slices, simmered in stock and lemon, served on bread sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and shallot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,523 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Minced Fowl, with Veal

Ingredients

Directions

Make the minced fowl

  1. Mince the white part of the fowl.

  2. In a saucepan, combine the minced fowl, veal slices, white stock, lemon juice, shallot vinegar, and sugar.

  3. Simmer for a short time.

Serve

  1. Serve on bread sippets, with veal slices laid on top.

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 + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Shallot + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Shallot + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

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

What each ingredient does

White part of a cold roasted or boiled fowl
Provides the main minced body of the dish, giving it its texture.
Thin slices of veal
Adds a tender meaty layer and a mild, savoury flavour.
White stock
Adds moisture and savoury depth, keeping the mixture loose and moist.
Juice of 1 lemon
Adds acidity that brightens the flavour of the dish.
A few drops of shallot vinegar
Adds sharp acidity and a mild shallot aroma.
Sugar
Balances the sharpness of the lemon juice and shallot vinegar.

The step that matters

Simmer for a short time. The fowl and veal are already cooked, so they only need to warm through. Prolonged simmering can toughen and dry cooked proteins, so keep the heat gentle and the time brief.

“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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