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Fricandeau of Veal

A veal cutlet larded with pork, sautéed with onion and carrot, then braised in stock and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Brown the veal

  1. In a frying pan, melt the butter over medium heat.

  2. Add the sliced onion, carrot, salt, pepper, and summer savory.

  3. Place the larded veal slice in the pan and fry until nicely browned on one side.

Braise in the oven

  1. Add ½ pint of stock to the pan and transfer it to the oven at 350°F (175°C).

  2. Baste often and gradually add another ½ pint of stock.

  3. Once cooked and browned, transfer the veal to a platter.

Finish and serve

  1. Strain the gravy and pour it over the veal before serving.

  2. Thicken the gravy if desired.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + summer savorytop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  4. Carrot + summer savorytop 7% of all pairs
    Smell alikestrong
    Cooked together68 recipes

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

  5. Onion + summer savorytop 7% of all pairs
    Smell alikestrong
    Cooked together299 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal
Forms the main body of the dish, becoming tender through slow, moist cooking.
Pork fat strips
Larding adds fat that keeps the lean veal moist during cooking.
Stock
Provides moisture for braising and forms the base of the gravy.
Butter
Fat for browning the veal surface and adding richness.
Onion
Releases sweetness and aroma into the pan and flavours the gravy.

The step that matters

Browning the veal on one side. Searing creates browned flavour through the Maillard reaction. Leaving the veal in the pan without moving it lets a proper crust form, so it does not stick or steam.

Swap the summer savory

How well each one fits the dish's main ingredients (butter, onion, carrot, pepper, veal, pork):

  1. Parsleyfits better
  2. Thymefits better
  3. Celeryfits better
  4. Summer savorythe original

Fit is the average pairing score against butter, onion, carrot, pepper, veal, pork. 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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