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Veal Mould

A baked veal and ham dish set in a mould, layered with eggs, parsley, lemon rind, stock, and gelatine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Mould

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mould

  1. Butter a plain round mould.

  2. Decorate the bottom and sides with slices of hard boiled egg and a sprinkle of chopped parsley.

Layer and bake

  1. Layer the mould with veal, chopped egg, and ham.

  2. Season each layer with salt, pepper, lemon rind, and parsley.

  3. Fill the mould with stock.

  4. Cover with greased paper.

  5. Bake in a slow oven at 300°F (150°C) for 2.5 hours.

  6. Remove from the oven.

Set and serve

  1. Refill the mould with the remaining stock mixed with dissolved gelatine.

  2. Set aside until cold and firm.

  3. Dip the mould in hot water.

  4. Turn it out onto a dish.

  5. Garnish with parsley.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 mould and becomes tender during the slow bake.
Ham
Adds savoury flavour and contrasting texture between the layers of meat.
Hard boiled eggs
Provide a firm, sliceable contrast in the set mould and decorate the outside.
Stock
Supplies moisture and, once chilled, the liquid that sets into a jelly.
Gelatine
Sets the stock into a firm jelly so the mould holds its shape when turned out.

The step that matters

Refill with stock and gelatine, then chill until fully set. Gelatine only firms when the liquid is cooled completely, so the mould must chill until cold and firm before dipping and turning out, or it will collapse or slump.

“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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