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Fricandeau of Veal

A veal fricandeau cooked with butter, onion, carrot, and stock, then baked and served with a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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.

Prepare

  1. Melt the butter in a frying pan over medium heat.

  2. Add the sliced onion and carrot to the pan.

  3. Season the vegetables with salt, pepper, and summer savory.

  4. Lard the veal with small strips of pork, ensuring they stand above the surface.

Braise

  1. Fry the veal until nicely browned on one side.

  2. Add ½ pint of stock to the pan.

  3. Transfer the pan to the oven at 350°F (175°C).

  4. Baste the veal often.

  5. Gradually add another ½ pint of stock.

Serve

  1. Once cooked and browned, place the veal on a platter.

  2. Strain the gravy.

  3. Pour the gravy over the veal before serving.

  4. 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 meat, which becomes tender when slowly braised in stock.
Pork strips
Larded into the veal, they add moisture and richness as the meat cooks.
Butter
Fat for browning the veal and building flavour in the pan.
Stock
Liquid that braises the veal and forms the base of the gravy.
Onion
Softens and sweetens in the pan, adding aroma to the gravy.
Carrot
Adds subtle sweetness and aroma to the braising liquid and gravy.

The step that matters

Browning the veal before braising. Searing the surface over medium heat builds browned flavour through the Maillard reaction. Browning deeply before adding liquid gives the gravy its colour and depth.

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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