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Calf’s Liver, Quenelles of

Quenelles made from calf liver, veal kidney suet, bread crumbs, butter, eggs, and seasonings, cooked in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Liver and veal match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 392 recipes. Both carry enoic acid, which smells butter, cheesy. The science ↓

Calf’s Liver, Quenelles of

Ingredients

Directions

Prepare

  1. Chop the liver and suet separately, then pound them together.

  2. Add the creamed butter, bread crumbs, and eggs gradually; pound until smooth.

Cook

  1. Test a small portion before cooking the whole; adjust with more butter if too stiff or more crumbs if too loose.

  2. Cook in molds or drop from a tablespoon into stock; cook until done, allowing extra time for the suet.

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. Liver + vealtop 3% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: enoic acid (butter, cheesy).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Calf's liver
Forms the main body of the quenelles and gives them a rich, savoury flavour.
Veal kidney suet
Adds fat that keeps the quenelles moist and tender as they cook.
Bread crumbs
Absorb moisture and help bind the mixture so it holds its shape.
Eggs
Bind the mixture and set when cooked, giving the quenelles structure.
Butter
Adds fat and richness, softening the mixture for a smoother texture.

The step that matters

Test a small portion before cooking the whole. The mixture's firmness depends on the balance of butter and crumbs. A test portion shows whether it is too stiff or too loose before the whole batch is cooked, so it can be corrected in time.

Swap the onion

How well each one fits the dish's main ingredients (liver, veal, pepper, butter, bread, egg):

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Tomatofits about as well
  4. Onionthe original

Fit is the average pairing score against liver, veal, pepper, butter, bread, egg. 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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