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Moulded Veal

A molded dish of sliced veal, ham, hard‑boiled eggs, parsley, and stock, baked and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Moulded Veal

Ingredients

Directions

Prepare

  1. Cut thin slices of cold roast veal and ham.

  2. Chop the parsley finely.

  3. Slice the hard-boiled eggs.

  4. Butter a nicely shaped mold.

Assemble and bake

  1. Layer the veal, ham, eggs, and parsley in the mold until full.

  2. Fill the mold with good stock and bake.

Serve

  1. Once cold, turn out the mold and serve on a folded napkin.

  2. Garnish with flowers cut from carrots and turnips.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

Cold roast veal
Forms the main body of the moulded dish and provides its meaty texture.
Slices of ham
Adds savoury, salty flavour and contrast in colour between the layers.
3 hard-boiled eggs
Adds firm texture and visual pattern when sliced through the mould.
Good stock
Adds moisture and gelatine-like body that helps the mould hold together when cold.

The step that matters

Fill the mold with good stock and bake. Stock must fill the gaps fully so that, once cooled, it sets around the meats and eggs and holds the shape when turned out. Too little liquid leaves air pockets and a crumbly mould.

“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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