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Breakfast Dish

A casserole of stewed veal cutlets, boiled egg slices, herbs, and gravy baked in a pie dish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Breakfast Dish

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Stew the veal cutlets in good gravy until tender.

  2. Preheat the oven to 350°F (175°C).

  3. Grease a pie dish.

  4. Line the bottom and sides with slices of hard-boiled eggs.

Assemble

  1. Cut the stewed meat into pieces and layer it in the dish, alternating with herbs and egg slices.

  2. Fill the dish with spoonfuls of gravy.

Cook and serve

  1. Place the dish in a stewpan uncovered and boil for 30 minutes.

  2. Let it cool, then turn it out onto a serving plate.

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. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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 cutlets
Provide the main meat, which becomes tender through stewing in gravy.
Eggs
Hard-boiled slices form a firm layer that holds the dish together when turned out.
Sweet herbs
Add aroma and savoury flavour between the layers of meat and egg.
Good gravy
Keeps the meat moist and carries flavour through the whole dish.

The step that matters

Boiling in the stewpan. Egg proteins toughen when overheated, so the water should stay at a gentle simmer rather than a hard boil. Too much heat can leave the eggs rubbery and the meat dry.

“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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