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Veal Cones

Veal cones are minced veal shaped into cones, coated with egg and bread, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread 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 Cones

Ingredients

Directions

Prepare the veal

  1. In a mortar, pound together the minced veal, butter, and ham.

  2. Mix in the cream, white pepper, salt, and grated lemon peel.

Shape and coat

  1. Shape the mixture into cones about 3 inches high.

  2. Brush the cones with the beaten egg and coat with grated bread.

Fry and serve

  1. Fry the cones until they are a light brown color.

  2. Serve the cones on a bed of fried bread crumbs or with brown gravy.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  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 cones and gives them their meaty structure.
Butter
Adds fat and richness, keeping the pounded mixture moist and tender.
Cream
Adds moisture and softness, helping the mixture hold together while tender.
Egg
Binds the grated bread coating to the cones so it adheres during frying.
Grated bread
Forms a crisp coating that browns during frying.

The step that matters

Fry the cones until light brown. The cones are delicate and the coating is only a thin layer, so frying over high heat can brown the outside before the cold veal inside is cooked through. Gentle, moderate heat lets the interior cook while the crumb coating turns golden.

Swap the white pepper

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

  1. Nutmegfits better
  2. Parsleyfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against veal, butter, ham, cream, lemon, egg, bread. 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.

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