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Veal, Minced, with Eggs

Minced veal cooked in white sauce, seasoned with salt, pepper, mushroom powder, and lemon peel, served with sliced hard-boiled eggs and Maitre d'Hôtel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal, Minced, with Eggs

Ingredients

Directions

Prepare

  1. Mince the veal and heat it in the white sauce.

  2. Season with salt, pepper, and mushroom powder.

Finish and serve

  1. Grate in lemon peel just before serving.

  2. Slice the hard-boiled eggs and arrange them in a ring around the minced veal.

  3. Pour Maitre d'Hôtel sauce over the dish 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 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

Veal
Forms the main body of the dish, giving it a tender, minced texture.
White sauce
Binds the minced meat and keeps it moist and creamy.
Hard-boiled eggs
Add richness and a firm, sliced contrast to the soft minced meat.

The step that matters

Heating the veal in the white sauce. Heating gently keeps the sauce smooth and the meat tender; if it boils hard, the sauce can thicken unevenly or separate, and the meat can toughen.

“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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