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Jellied Veal

A chilled dish of veal, eggs, sweet peppers, and gelatin set in a mold, served with mayonnaise dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Jellied Veal

Ingredients

Directions

Cook the veal and eggs

  1. Boil the veal in water for 3 hours, reserving the stock.

  2. Boil the eggs until hard, then chop them.

Prepare and set the jelly

  1. Cut the sweet peppers into bits.

  2. Season the veal with salt, pepper, and paprika.

  3. Soak the gelatine in a little water, then mix it with 1 quart of the reserved stock.

  4. Combine the chopped veal, eggs, and peppers with the gelatine mixture.

  5. Pour the mixture into a mold and refrigerate overnight.

Serve

  1. Serve with mayonnaise dressing.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Milk + vealtop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. 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

Veal
Forms the meaty body of the jelly and supplies the flavour of the set dish.
Gelatine
Sets the stock into a firm jelly that holds the chopped ingredients together.
Eggs
Add firmness and body to the set mixture when chopped and boiled until hard.
Sweet peppers
Add mild sweetness, colour and a soft crunch to the jelly.

The step that matters

Soaking and mixing the gelatine. Gelatine must be softened in water first, then dissolved fully into warm stock; undissolved granules leave gritty patches, and a mixture that is too hot or too cold will not set evenly.

“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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