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Fricandeau of Veal

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and tomato work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 709 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Fricandeau of Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Trim and lard the fillet of veal or beef neatly.

  2. Make a braise as directed in your recipe.

  3. Place the larded meat on the braise, cover with greased paper, and fume for 20 minutes.

  4. Add enough stock to come halfway up the meat, bring to a boil, and add seasoning.

  5. Place in a 350°F (175°C) oven and cook for 20 minutes per pound, basting well.

  6. When cooked, crisp the lardoons and brush with melted glaze.

  7. Strain the gravy and thicken with cornflour or by reducing.

  8. Garnish with cooked tomatoes, mushrooms, or potatoes cut into fancy shapes.

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. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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