Skip to main content
Bread

Poitrine De Veau Au Coulis De Lentilles Ou Coulis De Pois

Veal breast pieces stewed with bacon, herbs, and garlic, served over a lentil or pea coulis.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Lentils and spinach match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 132 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Poitrine De Veau Au Coulis De Lentilles Ou Coulis De Pois

Ingredients

Directions

Prepare the veal

  1. Cut the breast of veal into finger-sized pieces.

  2. Blanch the veal pieces in boiling water.

Make the broth and coulis

  1. Stew the veal with good stock, bacon, sweet herbs, garlic, and salt.

  2. In a separate pot, stew the lentils or peas in water or stock until well done.

  3. Strain the lentils or peas through a sieve.

  4. If using peas, add boiled, squeezed, and pounded spinach to the puree for color.

  5. Combine the puree with the veal broth.

  6. Add the meat and bacon to the mixture.

Serve

  1. Serve in a tureen.

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. Lentils + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together132 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Garlic + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together2,435 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Garlic + lentilstop 3% of all pairs
    Smell alikestrong
    Cooked together633 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + lentilstop 8% of all pairs
    Smell alikestrong
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Clove + spinachtop 10% of all pairs
    Smell alikestrong
    Cooked together550 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Lentils or dry peas
Break down into a smooth puree that thickens the coulis and gives it body.
Streaked bacon
Adds fat and savoury flavour to the stock that the veal cooks in.
Veal breast
Provides the main meat, which becomes tender through slow stewing.
Spinach
Adds green colour to the pea puree when peas are used.

Swap the clove

How well each one fits the dish's main ingredients (veal, garlic, lentils, spinach):

  1. Cuminfits better
  2. Capersfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against veal, garlic, lentils, spinach. 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.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes