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White Fbicasee of Veal

A veal dish made with thinly sliced roast veal, broth, and a sauce of egg yolks and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Veal and leek work together. They rank in the top 8% of all ingredient pairs, and 334 recipes mention both. Both carry ethyl butyrate, which smells apple, fruity. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare

  1. Cut the roast veal into thin slices.

  2. In a stewpan, melt fresh butter or lard.

Make the sauce base

  1. Add flour, salt, pepper, parsley, leeks, and bay leaf, then mix well.

  2. Moisten with broth and boil gently for 5 minutes.

Serve

  1. Serve with a thick sauce made from egg yolks and vinegar.

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 aroma chemistry they share, and how many recipes mention both.

  1. Veal + leektop 8% of all pairs
    Aroma overlaplow
    Mentioned together334 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  3. Parsley + leektop 5% of all pairs
    Aroma overlapstrong
    Mentioned together759 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + vinegartop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together27,805 recipes

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

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

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

What each ingredient does

Roast veal
Provides the cooked meat that is gently reheated in the sauce.
Butter or lard
Adds fat for flavour and helps the flour cook into a smooth base.
Flour
Thickens the broth into a sauce that clings to the meat.
Broth
Supplies liquid that moistens the mixture and carries flavour.
Egg yolks
Enrich and thicken the finishing sauce, giving it a smooth, rich texture.
Vinegar
Adds acidity that sharpens the richness of the egg yolk sauce.

Flavor stand-ins for the leek

How well each one fits the dish's main ingredients (veal, butter, flour, pepper, parsley, egg, vinegar):

  1. Capsicumbetter flavor fit
  2. Shallotbetter flavor fit
  3. Carrotbetter flavor fit
  4. Leekthe original

Fit is the average pairing score against veal, butter, flour, pepper, parsley, egg, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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