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Marbled Veal

A dish of cold cooked veal and cold boiled tongue layered and pressed, finished with clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Marbled Veal

Ingredients

Directions

Prepare

  1. Season the cold cooked veal to taste and pound it finely in a mortar.

  2. Skin the cold boiled tongue, cut it into pieces, and pound it to a paste, adding equal parts of butter.

Layer and serve

  1. Layer the veal and tongue alternately in a pot, pressing down firmly.

  2. Pour ¼ cup of clarified butter on top before serving.

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 + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Cold cooked veal
Forms the main meaty body of the dish, giving it its bulk and texture.
Cold boiled tongue
Pounded to a paste with butter, it adds a smooth, rich texture that contrasts with the veal.
Butter
Mixed into the tongue paste to add fat, which makes it smooth and spreadable.
Clarified butter
Poured over the top, it adds richness and seals the surface with fat.

The step that matters

Layering and pressing the veal and tongue. Pressing down firmly removes air pockets so the layers bind together and the marbled pattern holds when the dish is sliced. Loose layers can crumble or separate.

“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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