Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
New Orleans Dressing for Veal Roast
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the base
Brown the flour in a pan.
Mix the browned flour with the veal broth and cook slowly until smooth.
Add the flavorings
Add the green peppers, onions, and parsley to the mixture.
Stir in the tomato ketchup.
Dress and bake
Cover the roast with the dressing and sprinkle with grated bread crumbs.
Place in a 400°F (200°C) oven to brown.
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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Pepper + parsleytop 2% of all pairsAroma overlapstrongMentioned together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Pepper + tomatotop 7% of all pairsAroma overlapmoderateMentioned together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + tomatotop 8% of all pairsAroma overlapmoderateMentioned together20,633 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Parsley + tomatotop 8% of all pairsAroma overlapmoderateMentioned together5,398 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Onion + parsleytop 9% of all pairsAroma overlapmoderateMentioned together25,843 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
- Flour
- Browned and cooked with the broth, it thickens the liquid into a smooth, rich dressing.
- Veal broth
- Forms the liquid base that carries flavor and keeps the dressing moist.
- Tomato ketchup
- Adds sweetness, acidity, and a deeper reddish color to the dressing.
- Grated bread crumbs
- Form a topping that browns and crisps in the oven.
The step that matters
Cook the flour and broth slowly until smooth. Flour added to liquid can form lumps if not stirred well. Cooking slowly lets the starch grains swell evenly and thicken the broth into a smooth sauce.
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (flour, veal, pepper, parsley, tomato, ketchup, bread):
- Capsicumbetter flavor fit
- Carrotbetter flavor fit
- Shallotbetter flavor fit
- Onionthe original
Fit is the average pairing score against flour, veal, pepper, parsley, tomato, ketchup, bread. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“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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