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Veal Broth

A clear broth made from veal knuckle, sago, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Veal Broth

Ingredients

Directions

Make the broth

  1. Crack the veal into pieces and place in a pot with cold water.

  2. Cover and cook slowly until reduced to 1 quart.

  3. Strain the broth and season with salt.

Thicken and finish

  1. Soak the sago in cold water.

  2. Heat the sago in a double boiler for 30 minutes, stirring occasionally.

  3. Add the warmed sago to the strained broth in a double boiler.

  4. Cook for 30 minutes.

  5. Stir in the heated cream and beaten egg yolks.

  6. Bring to a boil briefly. Remove from heat.

  7. Serve immediately.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Knuckle of veal
Releases flavor and gelatin into the water as it simmers, giving the broth body.
Pearl sago
Swells as it cooks, thickening the broth and giving it a soft texture.
Cream
Adds richness and a smooth, silky mouthfeel to the broth.
Egg yolks
Thicken the broth slightly when gently heated and add richness and color.

The step that matters

Stir in the cream and egg yolks. Egg yolks can curdle or scramble if they get too hot. Keeping the broth below a hard boil while adding them, then boiling only briefly, helps them thicken it smoothly.

“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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