Name: Breast of Veal Ragout
Ingredients: 1 breast of veal; lard for frying; ½ pint veal broth; blanched morels; truffles; slices of throat sweetbread; escarole balls; artichoke bottoms; a little ketchup

Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Breast of Veal Ragout

Ingredients

Directions

Remove the under bone from the breast of veal and cut it in half lengthwise.
Cut the veal into medium-sized pieces and fry them in a little lard until light brown.
Wipe the pieces dry and place them in a stewpan with ½ pint of veal broth.
Simmer until nearly done and the liquid is almost reduced.
Add blanched morels, truffles, slices of throat sweetbread, escarole balls, artichoke bottoms, and a little ketchup.

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 + truffletop 11% of all pairs

Smell alikelow

Cooked together815 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Truffle + artichoketop 13% of all pairs

Smell alikemoderate

Cooked together240 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Artichoke + ketchuptop 17% of all pairs

Smell alikemoderate

Cooked together53 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Veal + artichoketop 22% of all pairs

Smell alikelow

Cooked together272 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Veal + ketchuptop 27% of all pairs

Smell alikelow

Cooked together527 recipes

Shared aroma: decanoic acid (soapy, waxy).