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Fricandeau of Veal

A braised veal dish with bacon, vegetables, herbs, and a reduced sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare

  1. Cut slices of veal, about 1 inch thick.

  2. Lard one side of the veal slices with streaked bacon.

Braise

  1. In a stewpan, combine the veal, carrots, onions, parsley, green onions, bay leaves, thyme, cloves, salt, pepper, and water or stock.

  2. Cook until done.

  3. Remove the veal and strain the sauce.

  4. Reduce the sauce until thickened.

Serve

  1. Arrange the veal in a dish with the larded side up.

  2. Moisten the remaining sauce with a little stock.

  3. Serve the sauce under the veal.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Fillet of veal
Forms the main meat, becoming tender as it cooks slowly in liquid.
Streaked bacon
Adds fat and savory flavor to the lean veal as it melts during cooking.
Carrots
Add sweetness and body to the braising liquid, which becomes the sauce.
Onions
Contribute savory depth and sweetness to the sauce as they cook down.

The step that matters

Reduce the sauce until thickened. Reducing concentrates flavor and gives body to the strained liquid. Stop too early and the sauce stays thin; go too far and it becomes overly salty and sticky.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, parsley, thyme, clove, pepper):

  1. Parsnipfits better
  2. Turnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, parsley, thyme, clove, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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.

More braised veal recipes

Neck 27Fillet 11Breast 10Cutlets 4Neck with Oyster Sauce 3Shoulder 3 See all 22 →

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