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Endive with Gravy of Veal

Endive cooked in veal gravy with sugar, salt, and velouté sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and sauce match in chemistry and in kitchens. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,147 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Endive with Gravy of Veal

Ingredients

Directions

Prepare

  1. Wash and clean the endive thoroughly.

  2. Remove the outer leaves and blanch the heads in hot water.

  3. Transfer the endive to cold water and squeeze them dry.

Stew and finish

  1. Stew the endive in enough gravy to cover them.

  2. Add the sugar and a little salt.

  3. Cook until perfectly tender, then stir in a little velouté sauce.

  4. Serve hot.

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. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Endive + saucetop 19% of all pairs
    Smell alikemoderate
    Cooked together129 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Endive + sugartop 28% of all pairs
    Smell alikemoderate
    Cooked together116 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Endive
Forms the main body of the dish and becomes tender through slow stewing.
Gravy
Provides the liquid and savoury flavour in which the endive is stewed.
Sugar
Adds sweetness that balances the slight bitterness of the endive.
Velouté sauce
Adds body and a smooth, creamy texture to the finished sauce.

The step that matters

Blanching the endive. Blanching in hot water softens the leaves and mellows bitterness. Leaving the heads in too long can make them mushy and waterlogged, so they should be removed once just wilted and then cooled quickly.

Swap the endive

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

  1. Mustardfits better
  2. Capsicumfits better
  3. Horseradishfits better
  4. Endivethe original

Fit is the average pairing score against sugar, sauce. 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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