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Carre De Veau a LA Broche Aux Fines Herbes

A veal rack marinated with herbs, skewered, roasted, and served with a herb sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Chive and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 450 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Carre De Veau a LA Broche Aux Fines Herbes

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the veal

  1. Poke the veal rack all over with fine lard.

  2. Marinate for 2-3 hours with parsley, chives, thyme, bay leaf, mushrooms, shallots, salt, pepper, nutmeg, and olive oil.

  3. Skewer the marinated veal and cover it with the marinade using parchment paper.

Cook and make the sauce

  1. Cook over low heat, then remove the paper and scrape off the herbs stuck to the meat.

  2. In a saucepan, combine the herbs with a little juice, vinegar, butter, flour, salt, and pepper.

  3. Thicken the sauce over heat and serve it under the veal.

Finish and serve

  1. Before serving, color the top of the veal by rubbing it with melted butter and a mixture of breadcrumbs and egg yolk.

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. Chive + shallottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together450 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Parsley + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + shallottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Thyme + shallottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 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 rack
Is the main cut, becoming tender and juicy during slow cooking with lard.
Fine lard
Adds fat that keeps the lean veal moist as it cooks.
Shallots
Add a mild aromatic onion flavour to the marinade and sauce.
Butter
Adds richness to the sauce and enables browning on the finished top.
Flour
Thickens the sauce so it clings to the veal.
Breadcrumbs
Form a crust with egg yolk that browns when the veal is coloured.

The step that matters

Thicken the sauce over heat. Flour needs to heat fully to swell and thicken the liquid. Stirring over gentle heat prevents lumps and a raw floury taste.

Flavor stand-ins for the nutmeg

How well each one fits the dish's main ingredients (veal, parsley, chive, thyme, mushroom, shallot, pepper):

  1. Marjorambetter flavor fit
  2. Winter savorybetter flavor fit
  3. Tarragonbetter flavor fit
  4. Nutmegthe original

Fit is the average pairing score against veal, parsley, chive, thyme, mushroom, shallot, pepper. 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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