Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 4,787 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Blanquette De Veau Adx Petits Pois, or with Young Peas
Ingredients
Directions
Prepare the veal
Cut the veal into thin round pieces, about the size of a shilling.
Make the dish
In a stewpan, combine the veal and stewed young peas.
Add the bechamel sauce and mix well.
Before serving, stir in the egg yolk and cream.
Garnish
Garnish with puff pastry or create a border of pastry around the dish.
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.
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Sauce + creamtop 9% of all pairsAroma overlapmoderateMentioned together4,787 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Veal + peastop 19% of all pairsAroma overlaplowMentioned together644 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Peas + eggtop 22% of all pairsAroma overlapmoderateMentioned together2,065 recipes
Shared aroma: 2-octenal (fatty, green).
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Egg + creamtop 24% of all pairsAroma overlaplowMentioned together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
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Veal + saucetop 27% of all pairsAroma overlaplowMentioned together2,072 recipes
Shared aroma: decanoic acid (soapy, waxy).
Egg and cream share little aroma chemistry, yet 42,166 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
What each ingredient does
- Veal
- Forms the main body of the dish, providing the substantial meat element.
- Bechamel sauce
- Thickens and binds the dish, coating the veal and peas in a smooth sauce.
- Egg yolk
- Enriches and thickens the sauce, giving it a silky texture when heated gently.
- Young peas
- Adds sweetness, fresh flavour and bright colour to the creamy sauce.
The step that matters
Stir in the egg yolk and cream before serving. Egg yolk proteins set when heated, so if the sauce gets too hot after the yolk is added, it can curdle or turn grainy. Stir gently over low heat and do not let it boil.
“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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