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Veal with Parsley Sauce

Veal cooked in white sauce with parsley, lemon juice, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal with Parsley Sauce

Ingredients

Directions

Prepare the meat

  1. If the meat is not one compact piece, bind it into a good shape with tape.

  2. Melt the butter in a stewpan.

  3. Fry the meat gently until lightly browned on all sides.

Braise

  1. Add the white sauce.

  2. Season with salt and pepper.

  3. Cover the stewpan closely.

  4. Simmer gently for 2 to 2½ hours.

  5. Remove the meat from the stewpan.

  6. Keep the meat hot.

Finish the sauce and serve

  1. Strain the sauce.

  2. Return the strained sauce to the stewpan.

  3. Add the parsley.

  4. Add the lemon juice.

  5. Add the yolk of egg.

  6. Stir until the sauce thickens.

  7. Pour the sauce over the veal.

  8. Serve.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fillet of veal
Is the main cut that is browned and slowly simmered until tender.
White sauce
Forms the base of the sauce that coats and moistens the veal.
Yolk of egg
Thickens the sauce as it heats, giving it a smooth, rich body.
Lemon juice
Adds acidity that brightens the rich sauce and balances its richness.
Butter
Fat used to brown the outside of the meat and add richness.

The step that matters

Stir the yolk into the sauce until it thickens. Egg yolk thickens when heated gently but can curdle or scramble if the sauce boils. Keep the heat low and stir constantly so the sauce becomes smooth rather than grainy.

“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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