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Veal and Tapioca Broth

A clear veal broth thickened with tapioca, finished with egg and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Veal and Tapioca Broth

Ingredients

Directions

Prepare the broth

  1. Break the veal into small pieces.

  2. Simmer the veal in water until the liquid reduces to half.

  3. Strain and skim the broth.

Finish the soup

  1. In a clean saucepan, add the tapioca and stew for 30 minutes.

  2. Once the tapioca is clear, remove from heat and stir in the beaten egg and cream.

  3. Stir over low heat for 2 minutes to set the egg, then serve.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Veal knuckle
Gives the broth its meaty flavor and body as it simmers down.
Tapioca
Thickens the broth and turns it clear and slightly chewy as it cooks.
Egg
Sets with gentle heat to add richness and a soft, tender texture to the soup.
Cream
Adds richness and a smoother, silkier mouthfeel to the finished soup.

The step that matters

Stirring the egg into the soup. Egg proteins set when heated, so adding the beaten egg off the heat and then stirring over low heat keeps it in fine, tender strands instead of curdling into lumps.

“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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