Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and 13,580 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
Veal and Ham Fib
Ingredients
Directions
Prepare the filling
Cut the veal cutlets into medium-sized pieces.
Season the veal with pepper and a little salt.
Layer and bake
Layer the veal and diced ham alternately in a dish.
Top with forced or sausage meat.
Top with stewed button mushrooms.
Add the yolks of the hard-boiled eggs.
Pour in the water.
Bake as you would a Rump-Steak Pie.
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 aroma chemistry they share, and how many recipes mention both.
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Pepper + mushroomtop 11% of all pairsAroma overlapmoderateMentioned together13,580 recipes
Shared aroma: 2-nonenal (fatty, green).
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Ham + meattop 13% of all pairsAroma overlapmoderateMentioned together1,095 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Veal + mushroomtop 14% of all pairsAroma overlapmoderateMentioned together2,446 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Meat + mushroomtop 15% of all pairsAroma overlapmoderateMentioned together1,423 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Ham + mushroomtop 15% of all pairsAroma overlapmoderateMentioned together1,486 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal cutlets
- Provides the main meat, which becomes tender and savoury as it cooks slowly in the dish.
- Ham
- Adds salty, savoury flavour that contrasts with the mild veal.
- Hard-boiled egg yolks
- Add richness and a soft, creamy texture to the filling.
- Forced or sausage meat
- Adds fat and a rich, savoury flavour that moistens the layers below.
The step that matters
Pour in the water. The added water creates the moisture that gently cooks the meat; too little leaves the veal dry and tough, so it should be added before baking.
“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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