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Boiled Fowl, or Fricandeau of Veal on Sorrel

From an old cookbook · modernised transcription
From a historical cookbook · 3 ingredients
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Why it works: Veal and sorrel work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Boiled Fowl, or Fricandeau of Veal on Sorrel

Ingredients

Directions

Step-by-step directions aren't available for this recipe.

Recipe from a historical cookbook.

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.

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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. Veal + sorreltop 25% of all pairs
    Smell alikelow
    Cooked together151 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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