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Veal, Fricandeau of

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal, Fricandeau of

Oven, in the book's wordsA brisk oven

Ingredients

Directions

Prepare the veal

  1. Trim the veal to create an even surface.

  2. Make 2-3 slits in the middle of the veal for seasoning.

  3. Lard the veal thickly with fat bacon.

Braise

  1. In a stewpan, layer the sliced vegetables, herbs, and spices, topping with bacon.

  2. Place the veal over the bacon.

  3. Sprinkle with salt.

  4. Add enough stock to cover the bacon without touching the veal.

  5. Bring to a boil.

  6. Simmer gently over low heat for about 2½ hours.

  7. Baste frequently.

  8. Place the veal in a hot oven to firm the bacon.

Glaze and serve

  1. Skim the fat from the cooking liquid.

  2. Reduce the liquid to a glaze.

  3. Glaze the veal.

  4. Serve with seasonal 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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  2. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Carrot + macetop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  5. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Veal
Forms the main body of the dish, becoming tender and moist during slow simmering.
Fat bacon
Bastes the lean veal with fat as it cooks, keeping it moist and adding savory flavor.
Onions
Release sugars and aromatics into the stock, adding sweetness and depth to the cooking liquid.
Carrots
Add natural sweetness and body to the cooking liquid that becomes the glaze.

The step that matters

Simmer gently rather than boil. A hard boil toughens the meat's proteins and can break up the surface, while gentle simmering over low heat lets collagen soften slowly so the veal stays tender and moist.

Swap the white pepper

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

  1. Parsleyfits better
  2. Celeryfits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against veal, carrot, onion, mace. 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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