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Veal Mould

A casserole of veal and ham layered with boiled eggs and covered in beef stock, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and beef are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Veal Mould

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Assemble

  1. Slice the hard-boiled eggs crosswise and arrange them at the bottom and around the sides of a mould.

  2. Layer thin slices of veal and ham alternately in the mould.

  3. Pour in enough good beef stock to cover the layers.

Bake and serve

  1. Bake in a 350°F (175°C) oven for 45 minutes.

  2. Once cool, turn out of the mould and garnish with parsley.

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. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Ham + beeftop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

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

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

  5. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Hard-boiled eggs
Form a firm, attractive slice pattern when the mould is turned out.
Veal
Provides the main meat body, which sets firm as the dish cools.
Ham
Adds savoury flavour and contrasting colour between the veal layers.
Beef stock
Moistens the layers and, once chilled, its natural gelatin helps bind the mould.

The step that matters

Pour in enough stock to cover the layers. Stock must cover the meat and egg so the layers stay moist during baking. Gelatin from the stock sets as it cools, holding the slices together when turned out.

“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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