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A Fricandeau of Veal

A veal fricandeau is a seasoned veal cut cooked slowly until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

A Fricandeau of Veal

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Season the veal fricandeau with coarse sea salt and pepper.

  2. In a large skillet, heat butter or oil over medium heat.

Cook

  1. Add the fricandeau and brown it on all sides.

  2. Cover and cook on low heat until tender, about 1.5 to 2 hours.

Serve

  1. Serve with your choice of sauce or stewed vegetables.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal fricandeau
Main cut that becomes tender and juicy through slow, covered cooking.
Butter or oil
Conducts heat in the skillet and helps the surface brown.

The step that matters

Browning the fricandeau on all sides. Browning creates a flavorful crust through the Maillard reaction. The surface must be dry and the pan hot enough, or the meat will steam instead of browning, leaving the flavor flat.

“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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