Why it works: Veal and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and 9,381 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓
The recipe
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
Trim the veal knuckle of fat and lard it with fine lard.
Braise
Place the veal in a pot without a rack and add 2 cups of veal stock.
Bring to a simmer and add 4 cups of mirepoix.
Cover with a double layer of greased parchment paper.
Cook for 4 hours at a very low simmer.
Glaze for 15 minutes before serving.
Finish and serve
Strain the sauce and reduce it.
Place the veal on a serving platter, arrange the vegetables around it, and pour the sauce over.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + buttertop 11% of all pairsAroma overlapmoderateMentioned together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal knuckle
- Provides the main meat and, through its bone and connective tissue, body to the braising liquid.
- Veal stock
- Supplies the liquid that braises the veal and builds the flavor of the sauce.
- Mirepoix
- Diced vegetables that flavor the braising liquid and are later served alongside the veal.
- Fine lard
- Fat threaded into the meat that adds moisture and richness during the long cook.
The step that matters
Cook at a very low simmer. A gentle simmer lets the connective tissue in the knuckle break down slowly into gelatin, making the meat tender and the sauce silky. A hard boil toughens the meat and can make the liquid cloudy and greasy.
“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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