Name: Fricandeau of Veal
Ingredients: 1 fillet of veal; water; coarse sea salt; vinegar; mushrooms; glazing (for coloring)

Why it works: Veal and mushroom are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,446 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Fricandeau of Veal

Ingredients

Directions

Divide the fillet of veal into three parts.
Stuff the largest piece and roll it up, skewering it compactly.
Lard the thick piece and place it in a stewpan.
Cover the veal with water and simmer until tender.
Remove the veal from the water and set aside.
Serve with sorrel, tomato, mushrooms, or stock, glazing it beforehand.
Parboil mushrooms in salt, vinegar, and water for flavor and color.

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 + mushroomtop 14% of all pairs

Smell alikemoderate

Cooked together2,446 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Vinegar + mushroomtop 18% of all pairs

Smell alikemoderate

Cooked together2,070 recipes

Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).
Veal + vinegartop 33% of all pairs

Smell alikelow

Cooked together948 recipes

Shared aroma: isoamyl acetate (banana, pear).