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Veal Gateau

A chilled veal and ham loaf set in a gelatin stock with eggs and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Gateau

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mold

  1. Arrange the sliced hard boiled eggs around the bottom of a plain mold with straight sides.

  2. Sprinkle a little chopped parsley among the egg slices.

Make the filling

  1. Cut the veal and ham into small squares.

  2. Mix the veal and ham squares with the herbs, surplus egg, lemon rind, pepper, and salt.

Bake and set

  1. Dissolve the gelatine in the stock.

  2. Pour the gelatine stock into the mold.

  3. Bake in a slow oven at 300°F (150°C) for 3 hours.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal cutlet
Provides the main meat texture and mild flavor once cooked slowly.
Lean ham
Adds savory, salty flavor and a firmer bite to the filling.
Gelatine
Sets the stock into a firm, sliceable jelly as it cools.
Stock
Supplies the liquid that moistens the meat and becomes the set jelly.
Lemon rind
Adds bright citrus aroma that lifts the rich meat.

The step that matters

Bake in a slow oven at 300°F (150°C) for 3 hours. Gentle, low heat slowly breaks down the meat's connective tissue into tender texture without toughening the proteins. Higher heat can toughen the veal and make the stock cloudy and uneven as it sets.

“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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Cold 4

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