Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Veal Pie
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Cut the breast of veal into pieces and season with pepper and coarse sea salt.
Place the seasoned veal in a dish.
Assemble and bake
Add the hard-boiled egg yolks in different places in the pie.
Pour in enough water to nearly fill the dish.
Cover with a lid and bake in a 400°F (200°C) oven until well cooked.
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.
-
Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Pepper + eggtop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Pepper and egg barely smell alike, yet cooks put them together in 50,580 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
- Breast of veal
- Provides the meat that becomes tender and flavorful as it cooks slowly in liquid.
- Hard-boiled egg yolks
- Add richness and a creamy texture to the filling as they are dispersed through the pie.
- Puff pastry
- Forms the flaky, golden crust that covers and seals the filling.
The step that matters
Bake until well cooked. Veal needs enough time at 400°F for the connective tissue to soften and the meat to become tender. Covering the dish traps steam, which keeps the meat moist while it cooks through.
“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.
More veal pie recipes
You might also like
Veal Patties50 recipes
Beef, Mutton, or Veal Broth6 recipes
Tomato Soup526 recipes
Brown Bread461 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.