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Picds De Veau En Fricassee

A dish of veal feet simmered in milk and water, coated with breadcrumbs, pepper, salt, and egg yolk, then fried and served with fricassee sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Picds De Veau En Fricassee

Ingredients

Directions

Prepare

  1. Soak the calf's feet in cold water for 6 hours.

  2. Simmer the feet in enough milk and water to cover them until the meat can be easily removed from the bones.

Coat and fry

  1. Sprinkle the meat with bread crumbs, pepper, and salt, then dip in egg yolk.

  2. Fry until golden brown and serve with fricassee sauce.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Calf's feet
Provide the meat and gelatin-rich connective tissue that gives the dish its body.
Egg yolk
Acts as a binder so the bread crumb coating adheres and browns during frying.
Bread crumbs
Form a crisp, golden coating on the meat when fried.

The step that matters

Simmering the feet until the meat releases from the bones. Simmering must be gentle and long enough to soften the connective tissue and gelatin so the meat separates cleanly from the bones. Undercooked feet will cling to the bones and stay tough, while overcooking can make the meat fall apart before it can be coated and fried.

“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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