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Veal, Souffle

A veal souffle served with bacon and optional lemon slices, accompanied by a bone broth gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal, Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the gravy by boiling the bones removed from the meat.

  2. Roll up the rashers of bacon and secure with a skewer.

Bake and serve

  1. Bake the bacon in a 400°F (200°C) oven until crisp.

  2. Remove the skewers from the meat and place it on a hot dish.

  3. Garnish with the rolls of bacon and lemon slices if desired.

  4. Serve the gravy separately in a tureen.

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 + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  3. Meat + lemontop 28% of all pairs
    Smell alikelow
    Cooked together2,817 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Veal shoulder
Forms the main dish, served whole on a hot dish as the centrepiece.
Bones from the meat
Simmered to make the gravy, releasing gelatin and savoury flavour into the liquid.
Rashers of bacon
Rolled, baked until crisp and used as a garnish, adding salty, browned fat and aroma.

The step that matters

Bake the bacon until crisp. Bacon fat renders out and its sugars and proteins brown quickly. Once it starts to brown, it can move from crisp to burnt within minutes, so it needs close watching.

“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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