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Stewed Veal in a Cream and Lemon Sauce

Stewed veal simmered with anchovies, thyme, stock, then finished in a butter‑flour cream sauce with lemon zest.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Thyme and nutmeg match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,907 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stewed Veal in a Cream and Lemon Sauce

Timeabout an hour

Ingredients

Directions

Prepare the veal

  1. Trim the veal of fat and sinews and cut it into neat cubes.

  2. Put the cubes into a saucepan with the anchovies and thyme and cover with stock.

  3. Season lightly and simmer, covered, for about an hour until tender.

  4. When the veal is completely tender, strain the stock into a jug and set the veal aside, removing the thyme stalks.

Make the sauce

  1. Melt the butter in a saucepan and stir in the flour.

  2. When the mixture starts to froth, gradually add the veal cooking liquid, stirring between each addition.

  3. Let the sauce simmer for 10 minutes, then stir in the cream.

  4. Season the sauce with nutmeg, lemon zest, and if necessary salt and pepper.

Finish and serve

  1. Return the meat to the sauce and simmer gently until heated through.

  2. Serve garnished with lemon slices.

Nutrition, whole recipe (rough)

807Calories
45 gProtein
23 gFat
103 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Nutmeg1 tsp ground (2.2g)12
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Thyme + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal
Becomes tender through slow, covered simmering, providing the main meat for the dish.
Butter and flour
Form a roux that thickens the stock into a smooth, body-rich sauce.
Heavy cream
Adds richness and a silky texture to the sauce.
Chicken stock
Supplies the cooking liquid that becomes the base of the sauce, adding savoury depth.
Lemon zest
Adds bright aromatic citrus flavour that balances the rich cream.

The step that matters

Adding the stock to the roux. Adding liquid gradually while stirring keeps the flour dispersed, so the sauce thickens smoothly instead of forming lumps.

Swap the thyme

How well each one fits the dish's main ingredients (veal, chicken, pepper, butter, flour, cream, nutmeg):

  1. Parsleyfits about as well
  2. Cinnamonfits about as well
  3. Tarragonfits about as well
  4. Thymethe original

Fit is the average pairing score against veal, chicken, pepper, butter, flour, cream, nutmeg. 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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