Why it works: Veal and meat are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Grenadins of Veal, with Spinach, Etc.
Ingredients
Directions
Trim the veal and cut it into 8-10 fillets from the thick end.
Flatten the fillets with a cutlet bat dipped in water and shape them like chicken fillets.
Lard the fillets closely with fat bacon and arrange them in a deep sauté pan on a bed of sliced vegetables.
Cover the veal with layers of fat bacon and moisten with enough stock to reach the larding.
Cover with buttered paper and the lid, then braise for about 1 hour and 15 minutes, basting frequently.
Remove the paper near the end and glaze the grenadins.
Drain on a napkin, trim, and serve on a foundation of force-meat.
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.
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Veal + meattop 18% of all pairsSmell alikelowCooked together1,890 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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