Skip to main content
Main

Veal Soup

A clear veal broth thickened with rice, egg yolk, cream, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 large pot with 3 quarts of water, salt, and rice.

  2. Boil slowly, just above simmering, until the liquid is reduced by half.

  3. Remove from heat.

Finish the soup

  1. In a separate dish, combine the egg yolk and cream, stirring well.

  2. Add the butter and mix until combined.

  3. Strain the hot soup into the egg and cream mixture, stirring continuously.

  4. Beat the mixture for one minute before serving.

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
Releases gelatin and flavor into the water, giving the broth body and savoriness.
Egg yolk
Enriches the soup and thickens it gently when combined with warm liquid.
Cream
Adds richness and a smooth, silky mouthfeel to the finished soup.
Rice
Adds starch that gives the broth a little body as it cooks.

The step that matters

Strain the hot soup into the egg and cream mixture, stirring continuously. Egg yolk thickens when heated, so the hot soup must be added gradually while stirring to warm the yolk evenly. Pouring too fast or without stirring can scramble the egg and leave it grainy.

“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.

More veal soup recipes

White 23Clear 4with Macaroni 3 See all 123 →

You might also like

Rice FrittersRice Fritters84 recipesVeal PattiesVeal Patties50 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipes