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Clear White Chicken Broth, with Tapioca

A clear chicken and veal broth flavored with herbs, served with tapioca pearls and toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Clear White Chicken Broth, with Tapioca

Ingredients

Directions

Make the stock

  1. Disjoint the fowl and place it in a stew pan.

  2. Cover the stew pan with water.

  3. Add the veal bone, salt, whole white pepper, bay leaf, celery, onion, leek, garlic, parsley root, mace, and carrot to the stew pan.

  4. Boil slowly for 5 hours.

  5. Strain the broth through a cloth and cool.

  6. Refrigerate the broth overnight and remove the grease.

Clarify the broth

  1. Chop the veal.

  2. Mix the chopped veal with the whites and shells of the eggs.

  3. Add the stock and whip thoroughly.

  4. Heat the mixture over moderate heat and boil slowly until clarified.

  5. Strain the clarified broth.

Add tapioca and serve

  1. Boil the tapioca in plenty of boiling water until transparent.

  2. Wash the tapioca in cold water.

  3. Add the tapioca to the broth.

  4. Serve the broth with small round pieces of toast on a separate plate.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  3. Celery + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Onion + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,326 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

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

What each ingredient does

Egg whites and shells
Coagulate and trap cloudy particles, so the broth clarifies into a clear liquid.
Chopped lean veal
Adds meaty flavor and, with the eggs, helps collect impurities during clarifying.
Fowl
Builds the rich, savory body of the stock as it simmers.
Pearl tapioca
Thickens the clear broth gently and gives it a translucent, slightly chewy texture.
Veal bone
Adds gelatin and depth to the stock, giving it body and richness.

The step that matters

Boil slowly until clarified. Boiling the egg-and-veal raft too hard breaks it apart and leaves the broth cloudy. Gentle heat lets the proteins set and trap particles so the strained broth stays clear.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, celery, onion, leek, garlic, parsley, mace):

  1. Thymefits better
  2. Marjoramfits better
  3. Winter savoryfits better
  4. White pepperthe original

Fit is the average pairing score against veal, celery, onion, leek, garlic, parsley, mace. Candidates are from the same food group and used in at least 100 recipes.

“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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