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Loin a LA Bourgeoise

A veal loin cooked slowly with bacon, onions, carrots, stock, brandy, and served with lemon slices and force‑meat balls or cresses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 27,039 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Directions

Prepare the veal

  1. Lard the loin of veal with bits of bacon seasoned with fine herbs, coarse sea salt, and black pepper.

  2. Place it in a saucepan on a layer of sliced bacon.

  3. Add onions and carrots.

Stew and serve

  1. Moisten with stock and 2 tablespoons of brandy.

  2. Stew slowly until cooked through.

  3. Serve with the sauce and garnish with slices of lemon and force-meat balls or cresses.

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. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

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

  2. Pepper + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

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

  3. Onion + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

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

  4. Carrot + lemontop 5% of all pairs
    Aroma overlapstrong
    Mentioned together3,350 recipes

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

  5. Pepper + oniontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together68,463 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

Veal loin
Forms the main body of the dish, becoming tender as it stews slowly.
Bacon
Adds fat and savoury flavour that bastes the meat as it cooks.
Onions
Soften and sweeten as they stew, building aroma into the sauce.
Carrots
Release sweetness and body into the braising liquid as they cook.
Stock
Provides the cooking liquid that keeps the veal moist and forms the sauce.
Brandy
Adds aromatic depth to the sauce during the stew.

The step that matters

Stew slowly until cooked through. Veal loin is lean and can dry out or toughen if simmered hard, so a gentle, low heat keeps the meat moist and tender while it cooks through.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (veal, pepper, carrot, brandy, lemon, meat):

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

Fit is the average pairing score against veal, pepper, carrot, brandy, lemon, meat. 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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