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Veal Soup

A clear soup made from veal knuckle, rice, egg yolk, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Soup

Ingredients

Directions

Make the broth

  1. Place the knuckle of veal in a pot with cold water and salt.

  2. Add the uncooked rice and simmer for 4 hours, reducing the liquid by half.

  3. Remove from heat.

Finish the soup

  1. In a tureen, combine the egg yolk and cream.

  2. Add a piece of butter to the mixture.

  3. Strain the hot soup into the tureen while stirring continuously.

  4. Beat the mixture well for one minute.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked 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 knuckle
Gives the broth its body and rich meaty flavour as it simmers.
Egg yolk
Thickens the soup and gives it a smooth, creamy texture when heated gently.
Cream
Adds richness and softness, rounding out the flavour and texture of the soup.
Uncooked rice
Releases starch into the broth, helping to lightly thicken it as it simmers.

The step that matters

Strain the hot soup into the tureen while stirring continuously. Constant stirring spreads the hot liquid evenly into the egg yolk and cream, so the yolk warms gradually and thickens smoothly instead of scrambling into lumps.

“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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