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Veal Cream

A steamed veal dish with eggs, butter, milk, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Cream

Ingredients

Directions

Prepare the veal

  1. Finely shred the veal with a sharp knife and press it through a wire sieve.

  2. Combine the veal with bread crumbs and seasoning in a basin.

Make the mixture

  1. Melt the butter and add it to the milk in a white-lined saucepan.

  2. Pour the milk mixture into the basin and mix in the eggs.

Steam and serve

  1. Transfer the mixture into small buttered tins and steam for 20 minutes.

  2. Serve with the sauce below.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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 meaty texture of the dish.
Eggs
Bind the mixture and set when steamed, giving it structure.
Bread crumbs
Absorb liquid and help give the mixture a soft, tender body.
Milk
Adds moisture so the mixture stays tender rather than dry.
Butter
Adds richness and fat, contributing to a smooth, tender texture.

The step that matters

Pressing the veal through a sieve. Finely shredding and sieving breaks the meat into a smooth, fine texture. Coarse pieces would make the set mixture grainy and uneven.

“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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