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Cold Veal

Cold Veal is veal slices simmered in a brown sauce with parsley, tarragon, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,563 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Cold Veal

Ingredients

Directions

Prepare

  1. Arrange cold veal slices on a dish according to your preference.

Make the sauce

  1. In a stewpan, melt butter over medium heat.

  2. Stir in flour and cook until it turns a brownish color.

  3. Add chopped parsley, tarragon, salt, pepper, and broth.

  4. Boil the mixture for 15 minutes.

Serve

  1. If using a whole piece of veal, slice it and lay it in the pan.

  2. If using pieces, just warm them in the pan and serve with the sauce.

  3. Serve warm with the sauce.

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. Parsley + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together1,563 recipes

    Shared aroma: estragole (anise, licorice).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Tarragon + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together2,399 recipes

    Shared aroma: estragole (anise, licorice).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + tarragontop 12% of all pairs
    Smell alikemoderate
    Cooked together788 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they 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

Butter
Enriches the sauce and carries flavour as the base for the roux.
Flour
Thickens the sauce and, cooked until brown, adds a toasted, nutty colour and taste.
Broth
Forms the liquid of the sauce, providing moisture and savoury flavour.
Veal
Supplies the meat that is served warm in the sauce.

The step that matters

Cooking the flour until brownish. Flour must cook long enough to lose its raw taste and brown evenly; stopping early leaves a pasty flavour, while overcooking burns it and gives a bitter taste. Stir constantly so it does not scorch.

Swap the tarragon

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

  1. Tarragonthe original
  2. Capersfits about as well
  3. Nutmegfits about as well
  4. Sagefits about as well

Fit is the average pairing score against veal, butter, egg, flour, parsley, 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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