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Fricandeau of Veal with Vegetables

A braised veal cut served with a sauce made from its own braising liquid and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 with Vegetables

Ingredients

Directions

Prepare the veal

  1. Remove the thick flank from the leg of veal and lard it with seasoned strips of bacon.

Braise

  1. Braise the veal with carrot, celery, onion, parsley, green onions, slices of bacon, mace, cloves, and whole pepper for about 2.5 hours.

  2. Remove the veal.

  3. Strain the braising liquid.

Make the sauce and serve

  1. Boil the strained liquid.

  2. Skim off the fat from the boiled liquid.

  3. Add sherry or Madeira wine to the strained liquid.

  4. Use the resulting liquid as a sauce for the fricandeau.

  5. Serve garnished with any vegetable garnish or puree.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Leg of veal
Forms the main body of the dish, becoming tender and moist during slow braising.
Seasoned strips of bacon
Lardons added through the veal that baste the meat with fat as it cooks.
Sherry or madeira wine
Adds acidity and aroma to the finished sauce made from the braising liquid.

The step that matters

Skim off the fat from the boiled liquid. Fat from the bacon and meat rises to the surface of the braising liquid. Removing it before adding wine keeps the sauce clean and prevents it from tasting greasy.

Swap the mace

How well each one fits the dish's main ingredients (veal, carrot, celery, onion, parsley, clove, pepper):

  1. Thymefits better
  2. Marjoramfits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against veal, carrot, celery, onion, parsley, clove, 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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