Why it works: Veal and sorrel work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
Fricandeau
Ingredients
Directions
Lard the veal with lardoons.
Cook the veal in a stewpan for 10 to 15 minutes until firm.
Remove the veal and keep it warm.
Strain the gravy and reduce it quickly, skimming off any fat.
Glaze the veal with the reduced gravy.
Serve the veal on a bed of sorrel, cucumbers, or spinach.
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.
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Veal + sorreltop 25% of all pairsSmell alikelowCooked together151 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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