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Veal Stuffing

Eggs filled with a mixture of boiled veal livers, ham, mushrooms, lemon peel, spices, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Stuffing

Ingredients

Directions

Prepare the filling

  1. Chop the boiled veal livers.

  2. Mince the livers with ham, mushrooms, lemon peel, salt, cayenne, and egg yolks until well combined.

  3. Cut the hard-boiled eggs in half lengthwise and remove the yolks.

Stuff and serve

  1. Fill the egg whites with the stuffing and close them over.

  2. Place the stuffed eggs at the corners of the serving dish.

  3. Mix small pieces of oyster into the remaining stuffing if desired.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Liver + vealtop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal livers
Provide the rich, savoury body that forms the main filling.
Egg yolks
Bind the minced filling so it holds together and becomes smooth.
Ham
Adds salty, savoury depth to the liver filling.
Button mushrooms
Add earthy flavour and moisture to the stuffing.

The step that matters

Mincing the livers with the yolks until well combined. If the mixture is not fully combined, the filling can be lumpy and uneven in texture. Thorough mincing breaks the liver into fine pieces so the yolks can bind them into a smooth, cohesive stuffing that holds its shape when filled into the egg whites.

“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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