Skip to main content
Main

Veal with Endives for Luncheon

A veal dish served with endives, breaded and fried, arranged on a bed of endives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal with Endives for Luncheon

Ingredients

Directions

Prepare

  1. Prepare endives or escarole like spinach, but do not chop finely.

  2. Cut even slices of cold filet of veal.

Bread and fry

  1. Dip the veal slices in egg, then coat with bread crumbs.

  2. Fry the breaded veal in hot butter until golden.

Serve

  1. Arrange the fried veal in a circle on a bed of the prepared endives and serve.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Endive + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together39 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg
Binds the bread crumbs to the veal so the coating stays on during frying.
Bread crumbs
Forms a crisp, golden coating that protects the veal while it fries.
Butter
Conducts heat for frying and adds browning and a rich flavor to the crust.
Endives or escarole
Provides a slightly bitter, leafy bed that contrasts with the rich fried veal.

The step that matters

Fry the breaded veal in hot butter until golden. If the butter is not hot enough, the coating absorbs fat and turns greasy instead of crisp, and if it is too hot the crumbs can brown before the veal is cooked through.

Swap the endive

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

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Endivethe original

Fit is the average pairing score against veal, egg, bread, butter. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes