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Fricandeau of Veal

A braised veal dish with pork, carrot, celery, parsley, onion, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fricandeau of Veal

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Trim the veal into a nice shape and lard the top.

  2. In a braising kettle or saucepan, layer thin slices of pork, sliced carrot, celery, parsley, and the onion with cloves.

Braise

  1. Place the veal on top of the vegetables and sprinkle with pepper and coarse sea salt.

  2. Fill the kettle with boiling stock to cover the meat.

  3. Cover with a tight lid and bake in a 350°F (175°C) oven for 2½ hours.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Veal fillet
Forms the main meat, which becomes tender and sliceable during long, moist braising.
Pork slices
Adds fat and savory flavor that enriches the braising liquid and the meat.
Carrot
Softens and adds subtle sweetness to the braising liquid and sauce.
Onion
Contributes sweetness and aroma as it cooks slowly in the braise.
Celery
Adds aromatic, savory depth to the braising liquid.

The step that matters

Covering the veal with stock and sealing the lid. Stock covering the meat and a tight lid keep the braise moist, since trapped steam and liquid prevent the meat from drying out over the long, gentle bake.

Swap the onion

How well each one fits the dish's main ingredients (veal, pork, carrot, celery, parsley, clove, pepper):

  1. Turnipfits better
  2. Capsicumfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against veal, pork, carrot, celery, parsley, clove, pepper. 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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