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Quenelles De Veau a LA Tyrolienne

Veal quenelles served with rice, tomato sauce, and fried croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Quenelles De Veau a LA Tyrolienne

Ingredients

Directions

Prepare

  1. Prepare the quenelle mixture as directed in the previous recipe.

  2. Wash, blanch, and drain the rice.

Cook the rice

  1. Fry the diced bacon in 2 oz of butter.

  2. Add the rice to the bacon and stir for a few minutes without browning.

  3. Cover the rice with stock and cook gently until tender, stirring occasionally.

  4. Add more stock as needed.

Make the tomato sauce

  1. Slice the tomatoes, then sauté them in butter over high heat, seasoning with salt and pepper.

  2. Add the juice of half a lemon and a little stock.

  3. Boil for ten minutes.

  4. Strain the tomato mixture.

  5. Reserve some sauce for serving.

  6. Mix the remaining sauce into the rice, allowing it to reduce to the right consistency for molding.

Shape, fry and serve

  1. Poach the quenelles in stock or salted water.

  2. Cool the quenelles.

  3. Dip the quenelles in beaten egg and breadcrumbs.

  4. Fry the coated quenelles in hot fat.

  5. Fill a buttered border mold with the rice.

  6. Unmold the rice onto a round serving dish.

  7. Place a round crouton in the center of the rice.

  8. Arrange the quenelles on top of the rice and crouton.

  9. Pour the tomato sauce around the quenelles.

  10. Garnish with fried parsley.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Lean veal
Forms the main body of the quenelles, setting firm when poached.
Rice
Absorbs stock and thickens into a creamy, moldable base.
Eggs
Bind the quenelle mixture and help it set, and form the coating with breadcrumbs.
Bacon
Adds savory flavor and fat that carries through the rice.
Tomatoes
Provide acidity and fresh flavor to the sauce.
Butter
Adds richness and flavor to the bacon, tomatoes and rice.

The step that matters

Poach the quenelles gently. The veal and egg mixture is delicate, so a hard boil can break the quenelles apart. Poaching just below a simmer lets the proteins set evenly and keeps their shape.

Swap the lemon

How well each one fits the dish's main ingredients (veal, bread, milk, egg, sauce, butter, rice):

  1. Coconutfits better
  2. Lemonthe original
  3. Vanillafits about as well
  4. Figfits about as well

Fit is the average pairing score against veal, bread, milk, egg, sauce, butter, rice. 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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