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Quenelles of Veal

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Quenelles of Veal

Ingredients

Directions

  1. Melt 1 oz of butter with 2 oz of flour in a saucepan, mixing well with a wooden spoon.

  2. Add ½ cup of second white stock.

  3. Heat the mixture, stirring until it boils and thickens, leaving the sides of the pan.

  4. Pour the mixture onto a plate and let it cool.

  5. Trim the skin and fat from the veal and cut it into small pieces.

  6. Pound the veal pieces in a mortar until well ground.

  7. Pass the pounded meat through a wire sieve into the plate using a wooden spoon.

  8. Once the panada is cold, mix half of it with 1 egg in the mortar and pound to a cream.

  9. Add half of the pounded veal, salt, and pepper, and mix well.

  10. Incorporate the remaining panada, another egg, and the rest of the veal into the mortar and pound again.

  11. Transfer the mixture to a basin.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

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