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Mince Veal a LA Portdgaise, or with Poached Eggs

Mince veal served with poached eggs and bechamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sauce and vinegar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 3,844 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mince Veal a LA Portdgaise, or with Poached Eggs

Ingredients

Directions

Prepare the veal

  1. Roast part of a fillet of veal and mince it very fine.

  2. Place the minced veal in a stewpan.

  3. Add enough hot bechamel sauce to achieve a tolerable thickness.

Poach the eggs

  1. In another stewpan, bring water with a little vinegar to a boil.

  2. Once boiling, quickly break eggs into the water to poach.

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. Sauce + vinegartop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Veal + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together948 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Veal
Provides the main meat and body of the dish once roasted and minced.
Bechamel sauce
Binds the minced veal and gives it a smooth, creamy, thickened texture.
Eggs (in the method)
Poached whole, they set firm in the hot water and serve as the finishing topping.
Vinegar
Helps the egg whites coagulate quickly so the eggs hold their shape while poaching.

The step that matters

Breaking the eggs into boiling water. Eggs must be added quickly to water that is already boiling. The whites begin to set on contact with heat, so a slow addition or a gentle simmer lets them spread and tear, producing ragged poached eggs.

“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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