Name: Fricandeau
Ingredients: 1 piece of veal; fat of bacon; vegetables (peas, spinach, or sorrel); rich sauce

Why it works: Veal and peas work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 644 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Fricandeau

Ingredients

1 piece of veal
fat of bacon
vegetables (peas, spinach, or sorrel)
rich sauce

Directions

Sauté the veal in a frying pan and a stewpan.
Stuff the veal with small pieces of bacon fat.
Surround the meat with vegetables.
Pour rich sauce over the dish before serving.

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.

Veal + peastop 19% of all pairs

Smell alikelow

Cooked together644 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).
Peas + saucetop 27% of all pairs

Smell alikelow

Cooked together1,109 recipes