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Boiled Breast of Veal with Onion Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Celery and thyme match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 3,193 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Boiled Breast of Veal with Onion Sauce

Ingredients

Directions

  1. In a pot, combine butter, water, onion, celery, white pepper, and salt. Simmer gently.

  2. Once the mixture is fragrant, add hot water and let it stew until tender.

  3. Remove any skin from the veal and thicken part of the stock with cream, flour, and butter.

  4. Cover the veal with the sauce and serve.

  5. For added flavor, you can include pickled mushrooms or stewed celery in the sauce.

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 aroma chemistry they share, and how many recipes mention both.

  1. Celery + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + thymetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + celerytop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + oystertop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (butter, onion, celery, oyster, flour, ketchup, thyme):

  1. Parsleybetter flavor fit
  2. Marjorambetter flavor fit
  3. Capersbetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against butter, onion, celery, oyster, flour, ketchup, thyme. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

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