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Potage De Veau— Veal Pottage

A veal soup with carrots, onion, mace, chervil, flour, butter, and optional sour cream, served over buttered rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and chervil match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 355 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Potage De Veau— Veal Pottage

Ingredients

Directions

Make the soup

  1. Stew the veal in water with carrots, onion, and mace until tender.

  2. Keep the meat hot while boiling the soup with chervil, flour mixed with butter, sliced carrot or peas, pepper, and salt.

  3. For added flavor, mix thick sour cream into the soup before serving.

Serve

  1. Serve the meat on a dish of buttered rice.

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. Carrot + cherviltop 4% of all pairs
    Smell alikestrong
    Cooked together355 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Chervil + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together232 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chervil + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together867 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Veal knuckle
Releases collagen and flavour into the broth as it stews, giving body and richness.
Flour
Thickens the soup as it cooks with the butter, giving it a smoother body.
Butter
Carries the flour for thickening and adds rich flavour to the soup.
Sour cream
Adds richness and a tangy note when stirred into the finished soup.

The step that matters

Stirring in the flour and butter. Flour added directly to hot liquid forms lumps. Mixing it with butter first and whisking it in helps it disperse evenly and thicken smoothly.

Swap the mace

How well each one fits the dish's main ingredients (veal, carrot, onion, chervil, flour, butter, pepper):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against veal, carrot, onion, chervil, flour, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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