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Loin of Veal Aux Petits Pois

A roasted loin of veal served with a warm white sauce and boiled peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and peas 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 ↓

Loin of Veal Aux Petits Pois

Ingredients

Directions

Prepare

  1. Prepare and roast the loin of veal.

Make the pea sauce

  1. In a saucepan, combine ½ cup of white sauce with 1 quart of boiled peas.

  2. Heat the mixture until warm.

Serve

  1. Serve over the sliced veal.

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. Veal + peastop 19% of all pairs
    Aroma overlaplow
    Mentioned together644 recipes

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

  2. Veal + saucetop 27% of all pairs
    Aroma overlaplow
    Mentioned together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Sauce + peastop 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

What each ingredient does

Loin of veal
Provides the main meat, which is roasted and then sliced for serving.
White sauce
Adds a creamy, smooth body that binds the peas together.
Boiled peas
Supply the main vegetable flavour and a soft, tender texture.

Flavor stand-ins for the peas

How well each one fits the dish's main ingredients (veal, sauce):

  1. Chestnutbetter flavor fit
  2. Beansbetter flavor fit
  3. Pistachioabout as good a flavor fit
  4. Peasthe original

Fit is the average pairing score against veal, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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