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Quenelles De Veau

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Quenelles De Veau

Ingredients

Directions

  1. Cut the veal into slices and scrape off all the meat, discarding the nerves.

  2. Boil the calf's udder in water until cooked, then let it cool and trim the upper part.

  3. Cut the udder into small pieces and pound in a mortar until smooth, then strain through a sieve.

  4. Soak the crumb of the rolls in milk for 30 minutes, then squeeze out the milk.

  5. In a saucepan, combine the soaked crumb with sauce tournde, consomme, and fine herbs.

  6. Stew the herbs in butter briefly, then add to the crumb mixture and stir constantly.

  7. When the mixture begins to dry, add a small lump of butter to prevent sticking.

  8. Once firm, remove from heat and mix in the egg yolks, then let cool.

  9. Roll the cooled mixture into balls, the same size as the veal balls.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

    Shared aroma: decanal (soap, orange peel).

  5. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

Sauce and butter 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

Swap the parsley

How well each one fits the dish's main ingredients (veal, milk, sauce, butter, egg):

  1. Nutmegfits about as well
  2. Capersfits about as well
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against veal, milk, sauce, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

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