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Tendons De Veau Aux Petits Pois, or with Young Peas

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peas and veal work together. They rank in the top 19% of all ingredient pairs, and 644 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Tendons De Veau Aux Petits Pois, or with Young Peas

Ingredients

Directions

  1. Blanch and stew the young peas well.

  2. Pour the hot peas into the bottom of a dish.

  3. Lay the glazed veal tendons over the peas.

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. Peas + vealtop 19% of all pairs
    Aroma overlaplow
    Mentioned together644 recipes

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

  2. Sauce + vealtop 27% of all pairs
    Aroma overlaplow
    Mentioned together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Peas + saucetop 27% of all pairs
    Aroma overlaplow
    Mentioned together1,109 recipes

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

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