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Fricandeau of Veal

A veal cutlet stuffed with forcemeat, coated in bacon, simmered with mutton, onions, carrot, herbs, stock, lemon pickle, and white wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Cut a piece of veal from the leg, 8 inches long, with equal width and depth.

  2. Make a hole in the underside and fill it with forcemeat; sew it up.

  3. Lard the top and sides.

  4. Cover with bacon slices.

  5. Cover with white paper.

Braise

  1. In a saucepan, combine mutton, onions, carrot, sweet herbs, and stock.

  2. Add the veal, cover the pan, and stew for 3 hours.

  3. Remove the veal, strain the gravy, and discard the fat.

  4. Add lemon pickle and white wine to the gravy.

  5. Boil quickly to a glaze.

Glaze and serve

  1. Keep the fricandeau warm over hot water and covered.

  2. Glaze the fricandeau.

  3. Serve with the remaining glaze poured around it.

  4. Serve sorrel sauce in a sauce tureen.

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

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

  3. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Onion + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

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

  5. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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, cooked slowly until tender.
Stock
Provides the liquid that stews the veal and forms the base of the gravy.
Onions
Add savoury sweetness and flavour to the braising liquid as they cook down.
White wine
Adds acidity and aroma to the gravy as it reduces.
Mutton
Contributes rich, savoury meat flavour to the braising liquid.

The step that matters

Boil the gravy quickly to a glaze. The gravy must reduce until it thickens and turns syrupy so it clings to the veal. Boiling too gently leaves it thin, while overreduction can make it salty and sticky.

Swap the lemon

How well each one fits the dish's main ingredients (veal, mutton, onion, carrot, white wine):

  1. Lemonthe original
  2. Grapefits about as well
  3. Plumfits about as well
  4. Applefits about as well

Fit is the average pairing score against veal, mutton, onion, carrot, white wine. 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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