Skip to main content
Main

Pieds De Veau En Fricassee

A dish of calf's feet simmered in milk and water, coated with breadcrumbs, pepper, salt, and egg yolk, then fried and served with fricassee sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Pieds De Veau En Fricassee

Ingredients

Directions

Prepare the feet

  1. Soak the calf's feet in cold water for 6 hours.

  2. Simmer the feet in milk and water until the meat can be easily removed from the bones.

Coat and fry

  1. Sprinkle the meat with bread crumbs, pepper, and salt.

  2. Dip the meat in egg yolk, then fry until golden brown.

  3. Serve with fricassee 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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Calf's feet
Provide the meat and gelatin-rich connective tissue that gives body to the dish.
Milk
Helps the simmering liquid tenderise the meat while adding a mild, rich flavour.
Bread crumbs
Form a crisp outer coating that browns during frying.
Egg yolk
Acts as a binder so the crumbs stick to the meat and help it brown.

The step that matters

Dip the meat in egg yolk, then fry until golden brown. The yolk must coat the meat evenly so the crumbs adhere. Frying over steady heat browns the coating through Maillard reactions before the meat dries out.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes