Name: Vol Au Vent of Veal
Ingredients: Veal, cut into thin pieces (size of half-a-crown); Forcemeat; Eggs, for egg balls; Brown gravy

Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Vol Au Vent of Veal

Ingredients

Veal, cut into thin pieces (size of half-a-crown)
Forcemeat
Eggs, for egg balls
Brown gravy

Directions

Heat veal pieces in a pan and fry until pale brown.
Prepare forcemeat and form into small balls.
Fry the forcemeat balls until cooked.
Combine the fried veal, forcemeat balls, and brown gravy in the vol au vent.

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.

Veal + eggtop 28% of all pairs

Smell alikelow

Cooked together6,845 recipes

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

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

Veal Patties50 recipes

Beef, Mutton, or Veal Broth6 recipes

Tomato Soup526 recipes

Brown Bread461 recipes

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Vol Au Vent of Veal