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Veal Cones

Veal cones are fried veal and ham mixture shaped into cones, coated in egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 Cones

Ingredients

Directions

Prepare the filling

  1. In a mortar, combine minced veal, minced ham, and butter; pound until well mixed.

  2. Add cream, pepper, salt, and grated lemon peel; mix thoroughly.

Shape and coat

  1. Shape the mixture into cones about 3 inches high.

  2. Brush the cones with beaten egg and coat with grated bread crumbs.

Fry and serve

  1. Fry the cones in hot oil until light brown.

  2. Serve on a dish with fried bread crumbs or with brown gravy.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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 cones and gives them a tender, meaty texture.
Butter
Adds fat and richness, helping the mixture stay moist and tender.
Cream
Adds moisture and softness, keeping the filling from drying out when cooked.
Egg
Binds the coating so the bread crumbs stick to the cones.
Bread crumbs
Forms a crisp outer layer that browns when fried.

The step that matters

Frying the cones in hot oil until light brown. The oil must be hot enough to brown the coating quickly. If it is too cool, the crumbs absorb oil and turn greasy before the filling cooks through.

“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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