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Veal Soup

A veal broth reduced by half and thickened with 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 soup

  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 and serve

  1. In a separate dish, combine the egg yolk and cream, stirring well, then add the butter and mix until combined.

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

  3. 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 flavour into the water, giving the broth body and richness.
Egg yolk
Thickens the finished soup and gives it a smooth, rich texture when gently heated.
Cream
Adds fat, which softens flavour and makes the soup feel richer and smoother.
Rice
Its starch thickens the broth slightly as it cooks down.

The step that matters

Strain the hot soup into the egg and cream mixture, stirring continuously. Egg yolk thickens when heated, so adding hot soup while stirring constantly tempers the yolk gradually. Pouring too fast or without stirring can scramble it 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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