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Another Way to Iviake a Fricandeau of Veal

A veal fricandeau cooked with herbs, reduced sauce, and a buttered herb garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Sorrel and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 247 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Another Way to Iviake a Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Cut a slice of veal about 1½ inches thick and lard the top.

  2. Blanch the veal in boiling water for a moment.

  3. Stew the veal in stock with a bunch of sweet herbs until cooked.

Make the glaze

  1. Remove the veal from the saucepan and skim the sauce.

  2. Strain the sauce and reduce it in another saucepan until almost evaporated.

  3. Add the veal back to the reduced sauce and glaze it.

  4. Once the larded side is well glazed, place it on a serving dish.

  5. Add a little cullis and stock to the remaining sauce to detach it from the pan.

  6. Pour this sauce over the veal on the dish.

Make the herb garnish

  1. In a saucepan, combine sorrel, lettuce, chervil, parsley, cibol, and purslane with butter and cook until no water remains.

  2. Add a pinch of flour moistened with cullis and gravy, then season with pepper and salt.

  3. Stew the mixture until fully cooked.

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. Sorrel + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together247 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Lettuce + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together396 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Sorrel + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together317 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Chervil + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  5. Sorrel + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together234 recipes

    Shared aroma: coumarin (sweet, hay).

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; cooking it gently in stock keeps it tender and moist.
Butter
Adds fat and richness, carrying flavor and helping the herbs cook in their own moisture.
Cullis
Thickens and deepens the sauce, giving it body and a concentrated meaty flavor.
Flour
Thickens the herb mixture and sauce so it clings instead of running thin.

The step that matters

Reducing the sauce until almost evaporated. Reducing concentrates the stock's flavor and gelatin, so the sauce becomes syrupy enough to glaze the veal. If it is under-reduced it stays thin and will not coat the meat.

Swap the parsley

How well each one fits the dish's main ingredients (veal, butter, sauce, sorrel, lettuce, chervil, flour):

  1. Capersfits better
  2. Tarragonfits better
  3. Parsleythe original
  4. Nutmegfits less well

Fit is the average pairing score against veal, butter, sauce, sorrel, lettuce, chervil, flour. 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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