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Veal Souffle

A light, airy dish made from veal, reduced white sauce, double cream, egg yolks, grated ham, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Mince and pound the veal with a little grated ham.

  2. Add the reduced white sauce and double cream, and season to taste.

  3. Incorporate the egg yolks and grated ham, then pass the mixture through a sieve.

Bake and serve

  1. Gently fold in the beaten egg whites.

  2. Bake in a soufflé dish at 400°F (200°C) for 20 to 30 minutes.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Sauce + hamtop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Veal
Provides the main body and savoury flavour of the soufflé.
Egg yolks
Enrich the base and help bind it to the whipped whites for a set custard texture.
Egg whites
Whipped to air, they lift the mixture and give the soufflé its rise.
Reduced white sauce
Adds body and moisture so the mixture stays tender rather than dry.
Double cream
Adds fat and richness, keeping the texture smooth and moist.

The step that matters

Gently fold in the beaten egg whites. Whipped egg whites trap air that makes the soufflé rise. Folding gently preserves those bubbles; stirring or beating them back down leaves a dense, flat result.

“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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