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How to Prepare Veal-force-meat

A dish made by pounding veal with panada, butter, eggs, sauce, salt, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

How to Prepare Veal-force-meat

Ingredients

Directions

Prepare the veal

  1. Trim the veal and cut it into large dice.

  2. Chop and pound the veal until it forms a paste.

Build the forcemeat

  1. Gradually add the panada, mixing well.

  2. Incorporate the butter or cooked calf's udder.

  3. Add the egg yolks and whole egg one at a time, pounding quickly for 10 more minutes.

  4. Season with salt and spices, then pass through a sieve.

Finish and store

  1. Transfer to a bowl and mix with a spoon for 5 minutes, gradually adding the cooled sauce.

  2. Keep in a cool place until ready to use.

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 + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Provides the lean protein that forms the main body of the forcemeat.
Panada
Adds starch and moisture that help the forcemeat hold together and stay tender.
Butter
Adds fat for richness and a smoother, more tender texture.
Egg yolks
Add fat and emulsifying power, helping bind the mixture and keep it smooth.
Whole egg
Adds protein that helps set and bind the forcemeat.

The step that matters

Adding the egg yolks and whole egg. Add them one at a time while pounding quickly so each is fully absorbed. Adding them too fast can break the emulsion, leaving the forcemeat greasy and loose.

“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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