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Veal Ramps

Veal rumps are boiled with broth, herbs, and vegetables, then coated with a thickened sauce and bread and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Ramps

Ingredients

Directions

Cook the veal

  1. Parboil the veal rumps.

  2. Place them in a pot with broth, parsley, scallions, garlic, shallots, bay leaf, thyme, basil, cloves, salt, pepper, onion, carrot, and parsnip.

  3. Boil until the veal is cooked and the sauce is nearly consumed.

  4. Remove the veal and let it cool.

  5. Strain the sauce through a coarse sieve to remove fat.

Make the sauce and finish

  1. In a stewpan, combine the strained sauce with beaten egg yolks and flour, and thicken over heat.

  2. Dip the veal rumps in the thickened sauce and cover with grated bread.

  3. Place on a dish and brown with a salamander.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,768 recipes

    Shared aroma: terpineol (pine, woody).

  3. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  4. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Veal rumps
Provide the main meat, which becomes tender through long simmering in the broth.
Egg yolks
Thicken the strained sauce and give it a rich, smooth body when heated.
Flour
Helps thicken the sauce so it clings to the veal.
Grated bread
Forms a crumb coating that crisps and browns under the salamander.
Broth
Forms the cooking liquid that gives the sauce its base flavour and body.

The step that matters

Thickening the sauce with egg yolks. Egg yolks set when heated, so the sauce must be kept over gentle heat and stirred. If it gets too hot, the yolks scramble and the sauce turns grainy instead of smooth.

Swap the clove

How well each one fits the dish's main ingredients (veal, parsley, garlic, shallot, thyme, basil, pepper):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against veal, parsley, garlic, shallot, thyme, basil, pepper. 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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