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Fricandeau of Veal

A braised veal dish larded with lard, cooked with veal trimmings, pork, onion, carrot, herbs, bay leaf, cloves, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare

  1. Lard the veal thoroughly on both sides.

Braise

  1. In a saucepan, combine the trimmings of veal and larding pork, chopped onion, chopped carrot, herbs, bay leaf, cloves, and stock.

  2. Place the larded veal in the saucepan.

  3. Simmer until the veal is cooked through.

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 + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  4. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

What each ingredient does

Veal
Forms the main meat that becomes tender and sliceable after slow simmering.
Lard
Adds fat that keeps the lean veal moist during cooking.
Stock
Provides liquid that gently cooks the veal and builds a savoury braising liquid.
Onion
Adds aromatic flavour to the braising liquid as it softens.
Carrot
Adds sweetness and body to the braising liquid.

The step that matters

Simmer until the veal is cooked through. Veal is lean, so gentle simmering rather than a hard boil keeps the meat tender and moist while it cooks through.

Swap the clove

How well each one fits the dish's main ingredients (veal, pork, onion, carrot):

  1. Celeryfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against veal, pork, onion, carrot. 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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