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Fricandeau of Veal

A braised veal fillet cooked with pork, carrots, celery, parsley, onion, pepper, sea salt, 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 fillet to a nice shape and lard the top.

  2. In a saucepan, layer thin slices of pork, sliced carrots, celery, parsley, and onion.

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

Braise

  1. Fill the saucepan with boiling stock to cover the meat.

  2. Cover with a light lid and bake at 350°F (175°C) for 2.5 hours, basting several times.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

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 body of the dish, becoming tender through slow, moist cooking.
Pork slices
Lay under the veal and add fat and savoury flavour to the braising liquid.
Carrots
Add sweetness and aroma to the braising liquid and vegetables beneath the meat.
Onion
Builds savoury depth as it softens and flavours the cooking liquid.
Boiling stock
Provides the moisture that gently cooks the veal and forms the base of the sauce.

The step that matters

Basting and the light lid during the long bake. Basting returns liquid to the meat's surface so it does not dry out, while a light lid lets steam condense and keep the veal moist and tender over the slow, covered braise.

Swap the onion

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