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Breast of Veal Rolled in a Ragout

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Breast of Veal Rolled in a Ragout

Ingredients

Directions

  1. Remove the bones from the breast of veal.

  2. Beat the veal and spread it with forcemeat.

  3. In a mortar, beat half of the forcemeat with the yolks of 5 or 6 eggs until very smooth.

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. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

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