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Moulded Veal

A baked dish of thinly sliced veal, ham, hard‑boiled eggs, parsley, and stock, served in a mould.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Moulded Veal

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Slice the veal and ham very thin.

  2. Chop the parsley finely.

  3. Slice the hard-boiled eggs.

  4. Butter a nicely shaped mold.

Assemble and bake

  1. Layer the veal, ham, eggs, and parsley in the mold until full.

  2. Fill up with good stock and bake.

Serve

  1. Once cold, turn out and serve on a folded napkin.

  2. Garnish with flowers cut out of carrots and turnips.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 mold and gives the dish its meaty texture.
Ham
Adds savoury flavour and a contrasting layer within the sliced meat.
Eggs
Sliced eggs add firmness and a pale contrasting layer inside the mold.
Stock
Moistens the layers and, as it cools, helps the mould set firm enough to hold its shape.
Butter
Greases the mold so the set dish releases cleanly when turned out.

The step that matters

Fill up with good stock and bake. The stock must fill the gaps between the layers so there are no air pockets. As it cooks and then cools, it binds the slices into a firm shape that can be turned out whole.

“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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