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Potacjede Veau. — Veal Pottage.

A veal stew with carrots, onion, mace, chervil, flour, and sour cream served over buttered rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and chervil match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 355 recipes. Both carry methyleugenol, which smells clove, spice. The science ↓

Potacjede Veau. — Veal Pottage.

Ingredients

Directions

Make the soup

  1. Stew the knuckle of veal in 2 quarts of water with the carrots, onion, and mace until the meat is tender.

  2. Keep the meat hot while you prepare the soup.

  3. Add the minced chervil and flour to the soup, stirring well.

Serve

  1. Serve the meat on a dish of buttered rice.

  2. Mix the thick sour cream into the soup before serving for added flavor.

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. Carrot + cherviltop 4% of all pairs
    Smell alikestrong
    Cooked together355 recipes

    Shared aroma: methyleugenol (clove, spice).

  2. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Chervil + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together232 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chervil + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together867 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Veal knuckle
Long stewing breaks down connective tissue, giving the meat tenderness and the broth body.
Carrots
Release natural sweetness into the broth as they simmer.
Onion
Adds savory aroma and depth to the stewed broth.
Minced chervil
Contributes a delicate, fresh herbal aroma to the soup.
Flour
Thickens the soup so it feels smoother and more substantial.
Thick sour cream
Adds richness and a mild tang that balances the savory broth.

The step that matters

Mix the thick sour cream into the soup before serving. Sour cream can curdle and separate when it is boiled or overheated. Stir it in off the heat, or over gentle heat only, so the soup stays smooth and creamy.

Swap the mace

How well each one fits the dish's main ingredients (veal, carrot, onion, chervil, flour, cream, pepper):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against veal, carrot, onion, chervil, flour, cream, pepper. 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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