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 ↓
Pounded Sausage-heat
Ingredients
Directions
Prepare the mixture
Chop the veal into small pieces and pound it thoroughly in a large mortar.
Add half its weight of pig leaf-fat and mix well.
Season with salt and spices to taste.
Form and fry
Form the mixture into cakes.
Fry the cakes in butter until browned.
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.
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked 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
- Veal
- Provides the main meat body, which pounding breaks down into a fine, cohesive mixture.
- Pig leaf-fat
- Adds fat that keeps the cakes moist and tender during frying.
- Butter
- Fat for frying that promotes browning on the outside of the cakes.
The step that matters
Pounding the veal thoroughly. Pounding breaks the meat fibres into a fine paste so the mixture binds together and holds its shape. Under-pounded meat stays coarse and crumbles when formed and fried.
“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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