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Ceeamed Veal

Chopped cooked veal served in a white sauce made from butter, flour and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ceeamed Veal

Ingredients

Directions

Prepare the veal

  1. Boil the veal until fully cooked.

  2. Chop the veal finely.

  3. Season the chopped veal with salt and pepper.

Make the sauce

  1. In a saucepan, melt the butter over medium heat.

  2. Add the flour to the melted butter and cook until hot.

  3. Gradually stir in the sweet milk until the sauce thickens.

  4. Season the sauce.

Combine and serve

  1. Add the chopped veal to the sauce.

  2. Serve hot in small dishes or on toast.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Provides the main meat and substance of the dish once cooked and chopped.
Butter
Adds richness and flavour to the sauce base with the flour.
All-purpose flour
Thickens the milk into a smooth sauce when cooked with the butter.
Sweet milk
Forms the liquid of the sauce, which thickens as it is stirred in.

The step that matters

Gradually stir in the sweet milk. Adding milk slowly to the hot butter and flour mixture lets the starch disperse evenly, which prevents lumps and gives a smooth, thickened sauce.

“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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