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Cold Veal a LA Bourgeoish

Cold veal à la Bourgeoise is a veal loin braised in broth with herbs, carrot, onion, and spices, served cold with reduced gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Cold Veal a LA Bourgeoish

Ingredients

Directions

Prepare the veal

  1. Bone the loin of veal and tie it with string.

  2. In a stewpan, melt the butter and lightly fry the veal until evenly colored.

Braise

  1. Pour in the broth and add the carrot, faggot of herbs, onion, salt, cloves, and pepper.

  2. Simmer on low heat for 1 hour and 45 minutes, keeping the stewpan half covered.

  3. Remove the meat and keep it warm.

Finish the gravy and serve

  1. Strain the gravy, skim off the fat, and reduce it by half.

  2. Untie the veal, place it on a dish, and pour the gravy over it 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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal loin
Forms the main body of the dish, becoming tender during slow simmering.
Butter
Fat for frying the veal, promoting even browning on the surface.
Broth
Liquid that gently cooks the veal and becomes the gravy.
Carrot
Adds sweetness and aroma to the broth as it simmers.
Onion
Contributes savory sweetness and aroma to the cooking liquid.

The step that matters

Simmering on low heat with the pan half covered. A gentle simmer keeps the meat tender and prevents the broth from boiling hard, which would toughen the proteins and reduce the liquid too quickly. Partial covering slows evaporation while still letting some steam escape.

Swap the clove

How well each one fits the dish's main ingredients (veal, butter, carrot, onion, pepper):

  1. Parsleyfits better
  2. Celeryfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against veal, butter, carrot, onion, pepper. 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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