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Fricandeau of Veal

A veal dish stuffed with forcemeat, larded with bacon, stewed until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Flatten the piece of veal with a chopper.

  2. Make a hole in the underside and fill it with light forcemeat, then sew it up.

  3. Lard the top with pieces of fat bacon.

Stew and serve

  1. Blanch the veal, then place it in a stewpan with a little stock.

  2. Cover and stew until tender and the liquid is nearly reduced.

  3. Glaze the larding, serve on a bed of stewed sorrel.

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).

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 and becomes tender through slow stewing.
Fat bacon
Adds fat and moisture to the lean veal as it cooks through the larding.
Light forcemeat
Fills the cavity, adding a soft, moist texture to the sliced meat.
Stock
Provides liquid for gentle stewing and a savoury base for the reduced sauce.

The step that matters

Stew until tender and nearly reduced. Veal is lean and needs low, covered cooking with enough liquid to break down connective tissue. Stopping too early leaves it tough, while over-reducing can dry the meat and scorch the stock.

“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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