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Minced Fowl, with Veal

Minced fowl and veal simmered in stock, lemon, and vinegar, 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

Prepare

  1. Mince the white part of the cold fowl.

Make the minced fowl

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

  2. Simmer the mixture for a short time.

Serve

  1. Serve the mixture on bread sippets, with the slices of veal 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
Forms the main body of the dish, becoming tender and moist as it is gently simmered.
Thin slices of veal
Adds meaty flavour and a tender texture when simmered briefly and laid on top.
White stock
Supplies liquid that keeps the minced fowl moist and carries the other flavours.
Juice of 1 lemon
Adds acidity that brightens the flavour and balances the richness of the meats.

The step that matters

Simmer the mixture for a short time. Simmering only briefly keeps the minced fowl and veal tender; prolonged boiling toughens meat proteins and dries the mixture out.

“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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