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Blanquette of Veal

A veal dish simmered with mushrooms in a sauce thinned with veal gravy, finished with egg yolks and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Blanquette of Veal

Ingredients

Directions

Prepare the mushrooms

  1. In a skillet, melt the butter over medium heat until it begins to simmer.

  2. Add the sliced mushrooms and stew for 12 to 15 minutes without browning them.

  3. Remove the mushrooms and place them on the veal.

Make and finish the sauce

  1. Pour the boiling sauce tournee over the veal and mushrooms.

  2. Heat the blanquette slowly, keeping it away from direct heat for a while.

  3. Once heated, mix 1 or 2 spoonfuls of the sauce with the beaten egg yolks.

  4. Stir the egg mixture back into the sauce and add the lemon juice.

  5. Shake the saucepan over low heat until the sauce is just set, then serve immediately.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 meat that is gently heated in the sauce until tender.
Egg yolks
Thicken the sauce as they set with gentle heat, giving it a smooth, rich body.
Sauce tournee
Forms the creamy base that coats the veal and mushrooms.
Mushroom buttons
Add earthy flavour and a tender texture when stewed in butter.
Lemon juice
Adds acidity that brightens the rich, creamy sauce.

The step that matters

Shake the saucepan over low heat until the sauce is just set. Egg yolks thicken through gentle heat, but if the sauce gets too hot it can curdle and turn grainy. Low heat and constant movement keep it smooth.

Swap the mace

How well each one fits the dish's main ingredients (veal, mushroom, butter, sauce, egg, lemon):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against veal, mushroom, butter, sauce, egg, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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