Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Fricasseed Veal
Ingredients
Directions
Melt the butter in a wide stewpan over medium heat.
Once the butter begins to boil, add the veal slices.
Shake the pan over the heat until the veal is cooked through.
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.
-
Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Provides the main protein, which turns firm and opaque as it cooks through.
- Butter
- Carries the heat into the veal and adds richness and a rounded flavour.
The step that matters
Shaking the pan while the veal cooks. Constant movement keeps the butter from scorching against the pan and lets the slices cook evenly. Butter starts to brown once it passes its foaming stage, so heat that is too high can turn it bitter before the veal is done.
“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
Veal Patties50 recipes
Beef, Mutton, or Veal Broth6 recipes
Tomato Soup526 recipes
Brown Bread461 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.