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Veal Farce

Veal Farce is a mixture of veal, beaten egg, breadcrumbs, hot fat, and stock shaped into croquettes or rissoles and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Veal Farce

Ingredients

Directions

Prepare and coat

  1. Prepare the veal mixture and shape it into croquettes or rissoles.

  2. Brush the shaped pieces with beaten egg.

  3. Coat the pieces well with breadcrumbs.

Fry

  1. Fry in hot fat until nicely browned.

  2. Ensure the mixture is moderately dry for easy molding.

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. 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

What each ingredient does

Veal
Forms the main body of the dish, giving it its substance and meaty flavour.
Beaten egg
Acts as a binder and glue so the breadcrumbs adhere to the shaped pieces.
Breadcrumbs
Form a coating that browns and crisps when fried, adding texture.
Hot fat
Conducts heat to brown the coating quickly and give a crisp, golden exterior.

The step that matters

Keep the mixture moderately dry. A wet veal mixture is soft and loses its structure, so the shaped pieces can slump, crack or fall apart in the hot fat. Drier mix holds its shape while it sets and browns.

“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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