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Fricandeau of Veal

A veal dish braised with bacon, butter, carrot, onion, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare

  1. Lard one side of the veal with bacon fillets.

  2. In a clean stewpan, combine veal trimmings, butter, carrot, onion, pepper, and salt.

  3. Lay the veal on top of the mixture.

Braise

  1. Add ½ pint of stock when it becomes thick and gelatinous, and ensure it does not burn.

  2. Add another pint of stock.

  3. Let it simmer, not boil, for 1 hour, basting frequently.

  4. When cooked, skim off the fat.

Serve

  1. Place the veal on a dish and strain the cooking liquid over it.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal fillet
Forms the main body of the dish, becoming tender as it slowly braises.
Bacon
Adds fat and savoury flavour that carry into the meat as it cooks.
Butter
Adds richness and helps the vegetables soften and brown gently in the pan.
Stock
Provides moisture for braising and, as it reduces, a glossy, gelatinous body.
Carrot
Contributes gentle sweetness and aroma to the cooking base.
Onion
Adds savoury depth and aroma as it softens in the butter.

The step that matters

Simmer, don't boil. At a gentle simmer the meat cooks evenly and stays tender, while a rolling boil toughens the proteins and makes the cooking liquid cloudy. Frequent basting keeps the surface moist and helps it glaze.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits about as well
  3. Parsnipfits about as well
  4. Onionthe original

Fit is the average pairing score against veal, butter, carrot, 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.

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