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Veal Daube Glace a LA Creole

A slow‑cooked veal shoulder braised with tomatoes, onions, garlic, and gelatin, then set in its own stock and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Veal Daube Glace a LA Creole

Ingredients

Directions

Prepare the veal

  1. Have the shoulder of veal boned, rolled, and tied.

  2. Dredge the veal with flour, season with salt and pepper.

  3. Brown the veal in hot fat.

  4. Remove the veal from the pan.

Make the stock

  1. Brown the onions and garlic in the fat.

  2. Add gelatin, tomatoes, hot water, and seasoning to the pan.

  3. Return the veal to the vessel.

  4. Cover closely and simmer until very tender.

  5. Carefully remove the veal to avoid breaking.

Set and serve

  1. Place the veal in a mold.

  2. Pour enough stock over the veal to cover it.

  3. Allow the stock to cool, then place the mold on ice.

  4. Dip the mold briefly in boiling water.

  5. Turn the veal out onto a serving platter.

  6. Slice the veal.

  7. Garnish with parsley.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal shoulder
Provides the meat that becomes tender through long, slow simmering.
Gelatine
Sets the cooking liquid into a firm jelly as it cools.
Tomatoes
Add acidity and body to the braising liquid.
Flour
Dries the meat surface so it browns well and thickens the juices.
Onion
Adds sweetness and savory depth as it browns in the fat.

The step that matters

Simmer until very tender. Collagen in the shoulder breaks down into gelatin only with long, gentle simmering. Too brisk a boil toughens the meat and clouds the jelly, so keep the liquid barely moving under a closed lid.

Swap the tomato

How well each one fits the dish's main ingredients (veal, onion, garlic, pepper, flour, parsley):

  1. Chivefits better
  2. Okrafits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against veal, onion, garlic, pepper, flour, parsley. 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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