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Veal and Tapioca Broth

A clear veal broth thickened with tapioca, finished with beaten 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 or calf's foot into small pieces.

  2. Simmer in water until the liquid is reduced by half.

  3. Strain and skim the liquid.

Make the soup

  1. Add tapioca to the strained liquid and simmer for 30 minutes.

  2. Season with salt to taste.

  3. Remove from heat and stir in the beaten egg and cream.

  4. Stir over low heat for 1-2 minutes until the egg is set.

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 or calf's foot
Releases gelatin and flavour into the water, giving the broth body and richness.
Tapioca
Swells as it simmers, thickening the broth and giving it a soft, slightly chewy texture.
Egg
Sets when gently heated, adding body and a silky richness to the soup.
Cream
Adds fat and richness, smoothing the texture of the finished soup.

The step that matters

Stirring the egg and cream in off the heat, then gently over low heat. Egg proteins set at moderate temperatures and can scramble if the liquid boils. Removing the pan from heat before adding the egg and cream, then stirring over low heat, keeps the soup smooth and silky rather than curdled.

“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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