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Fricandeau Au Jus, a L'oseille, Etc

A veal stew simmered with carrots, onions, bouquet garni, clove, lard, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fricandeau Au Jus, a L'oseille, Etc

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Trim the veal.

  2. Pierce the veal with small lardons.

Braise

  1. Place the veal in a pot with carrots, onions, bouquet garni, clove, and lard debris.

  2. Add broth and cook on low heat for 3 hours, basting occasionally.

Finish and serve

  1. Once cooked, remove the veal.

  2. Degrease the sauce.

  3. Reduce the sauce.

  4. Return the veal to the pot.

  5. Serve the veal with the sauce.

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 + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

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; slow braising turns its connective tissue tender and moist.
Small lardons
Add fat that melts into the meat, keeping it moist and adding richness during the long cook.
Onions
Break down during braising to add sweetness and savory depth to the sauce.
Carrots
Release sugars during cooking, adding sweetness and body to the sauce.
Broth
Provides the cooking liquid that gently braises the veal and forms the base of the sauce.

The step that matters

Cook on low heat for 3 hours, basting occasionally. Low, steady heat keeps the veal from toughening while collagen slowly softens into gelatin. Basting keeps the surface moist so it does not dry out over the long cook.

Swap the clove

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

  1. Celeryfits better
  2. Parsleyfits better
  3. Cuminfits better
  4. Clovethe original

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