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Jelly Ob Blancmange Op Meat

A gelatinous meat stock made from veal bones, water, wine, lemon peel, milk, laurel leaf, vanilla, and optional brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Jelly Ob Blancmange Op Meat

Ingredients

Directions

Prepare the stock

  1. Scrape all the meat from the veal bones and break them into small pieces.

  2. Stew the bones in 2 quarts of water for 4 to 5 hours.

  3. Strain the mixture and let the jelly cool.

  4. Skim off all fat and sediment from the jelly.

Flavor the broth

  1. Melt the jelly and flavor it with home-made wine and a little lemon peel, or any preferred essence.

  2. For blancmange, reduce the stock further and add milk flavored with laurel leaf, vanilla, and lemon peel.

  3. Optionally, add a little wine or brandy to enhance the flavor.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Lemon + laureltop 10% of all pairs
    Smell alikemoderate
    Cooked together2,239 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Vanilla + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bones of a knuckle of veal
Release gelatin and body into the water, setting the jelly when cooled.
Milk
Adds creaminess and body to the blancmange, softening the flavor of the stock.
Home-made wine
Adds acidity and aromatic depth to the jelly.

The step that matters

Skim off all fat and sediment from the jelly.. Fat and sediment left in the cooled jelly make it cloudy and greasy, and can spoil its clean texture and flavor.

Swap the vanilla

How well each one fits the dish's main ingredients (veal, wine, lemon, milk, laurel, brandy):

  1. Orangefits better
  2. Applefits better
  3. Plumfits better
  4. Vanillathe original

Fit is the average pairing score against veal, wine, lemon, milk, laurel, brandy. 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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