Name: Creamed Veal
Ingredients: 1 pint tender veal; 1 cup white stock; 2 slices of toast; 2 hard boiled eggs

Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Creamed Veal

Ingredients

1 pint tender veal
1 cup white stock
2 slices of toast
2 hard boiled eggs

Directions

Prepare

Cut the veal into small pieces.
In a saucepan, heat the white stock and season it well.
Pour the seasoned stock over the veal.

Serve

Serve the creamed veal over the slices of toast.
Cut the hard boiled eggs lengthwise into strips and place them on top.

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.

Veal + eggtop 28% of all pairs

Smell alikelow

Cooked together6,845 recipes

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

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

What each ingredient does

Tender veal: Provides the main meat, which becomes tender as it is cooked in the stock.
White stock: Forms the liquid base of the creamed sauce and carries the seasoning through the dish.
Hard boiled eggs: Adds richness and a firm, contrasting texture as a garnish on top.

“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.