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Fricandeau of Veal

A braised veal hind quarter cooked slowly with carrots, onions, and broth, finished with egg yolks and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Trim the veal, remove the skin and gristle, and lard it.

Braise

  1. Line the bottom of a saucepan with carrots and onions.

  2. Add a little gravy or broth.

  3. Cook gently for three hours, basting with its own gravy without letting it brown.

  4. Skim the gravy.

  5. Thicken the gravy.

Serve

  1. Serve with a puree of sorrel, spinach, peas, or tomatoes.

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 + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Veal
Forms the main body of the dish, becoming tender through slow, gentle cooking.
Carrots
Lend sweetness and aromatic flavour to the gravy as they cook beneath the meat.
Onions
Add savoury depth and aroma to the braising liquid and gravy.
Egg yolks
Thicken the gravy and enrich its texture when combined with cream.
Cream
Adds richness and body to the finished gravy.

The step that matters

Cook gently without browning. Low, slow heat with regular basting keeps the meat moist and tender while preventing the surface from browning too much, which would darken the gravy and change its delicate flavour.

Swap the carrot

How well each one fits the dish's main ingredients (veal, onion, butter, pepper, egg, cream):

  1. Potatofits better
  2. Leekfits better
  3. Chivefits better
  4. Carrotthe original

Fit is the average pairing score against veal, onion, butter, pepper, egg, cream. 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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