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Breast of Veal a LA Jardiniere

Roasted veal breast served with tomatoes, onions, peppers, parsley, and a browned gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,118 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

The recipe

Ingredients

Directions

Prepare the veal

  1. Lard the veal with strips of fat salt pork and sprinkle with paprika.

  2. Dredge the veal with flour and place in a covered roaster.

  3. Add enough boiling water to barely cover the meat.

Roast

  1. Roast the veal for 1 hour, basting with gravy every 10-15 minutes.

  2. Turn the veal over.

  3. Spread the sliced tomatoes, chopped onions, parsley, and peppers over the veal.

  4. Baste the veal for another hour, every 10 minutes.

Make the gravy

  1. Remove the veal and keep it hot.

  2. Take up the vegetables with a slotted spoon and keep them hot.

  3. Strain the gravy.

  4. Thicken the gravy with browned flour.

  5. Serve the gravy in a gravy boat.

Finish and serve

  1. Arrange the vegetables around the veal on a fireproof dish.

  2. Dredge the vegetables with browned crumbs.

  3. Dot the vegetables with softened butter.

  4. Place the dish under the broiler for 5 minutes to brown and serve.

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. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  2. Tomato + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together17,913 recipes

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

  3. Veal + porktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,919 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Pork + tomatotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,828 recipes

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

  5. Tomato + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together20,622 recipes

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

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

What each ingredient does

Breast of veal
Is the main cut that becomes tender and juicy during slow covered roasting.
Strips of fat salt pork
Larded into the meat, it adds fat and savoury flavour as it melts during roasting.
Flour
Dredged on the veal, it helps form a browned crust and thickens the juices.
Tomatoes
Add acidity, moisture and sweetness to the vegetable layer and the gravy.
Onions
Soften and release sweetness and aroma as they cook in the juices.
Browned flour
Thickens the gravy while adding a toasted, nutty flavour and colour.

The step that matters

Keep the covered roast basted and at a gentle simmer-like level of liquid. The veal is cooked in a small amount of boiling water in a covered pan. If the liquid runs low, the meat can dry and scorch, and the gravy loses body. Regular basting keeps the surface moist and the juices flavourful.

Flavor stand-ins for the onion

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

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Carrotbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against veal, pork, flour, tomato, parsley, pepper, butter. 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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