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Veal, Fricandeau of

A veal fricandeau simmered with stock, spices, and sherry, then finished with lemon juice and mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Carrot and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,021 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal, Fricandeau of

Ingredients

Directions

Prepare the veal

  1. Remove the skin from the veal and flatten it on a cutting board.

  2. Trim the veal and make 2‑3 slits in the middle for seasoning.

  3. Lard the veal thickly with strips of fat bacon.

Braise

  1. In a stewpan, place a few skewers at the bottom to prevent sticking.

  2. Add the veal and cover it with weak stock.

  3. Simmer gently for about 3.5 hours until tender.

Finish and serve

  1. Strain and thicken the sauce with lemon juice, mace, sherry, and white pepper.

  2. Bring the sauce to a boil and pour it over the meat.

  3. Remove the skewers and garnish with a silver skewer and slices of lemon.

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 + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together1,021 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Allspice + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,083 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  4. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

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

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

What each ingredient does

Veal
Forms the main cut of meat that becomes tender through long, gentle cooking.
Fat bacon lardoons
Adds fat and savory flavor that keeps the lean veal moist during braising.
Stock
Provides liquid for gentle braising and forms the base of the sauce.
Sherry
Adds acidity and aroma to the finished sauce.
Lemon juice
Adds acidity that brightens the sauce.

The step that matters

Simmer gently for about 3.5 hours until tender. Low, gentle heat slowly breaks down the connective tissue in the veal. A hard boil toughens the meat and can leave it dry, so the liquid should only barely move.

Swap the white pepper

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

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

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