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Sauce

Sauce for Fricandeau, or Roast Veal

A sauce made with anchovy, gravy, port wine, shallot, and lemon juice for roast veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Shallot and lemon match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,523 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Sauce for Fricandeau, or Roast Veal

Ingredients

Directions

  1. Boil the anchovy with the gravy, port wine, minced shallot, and lemon juice.

  2. Strain the mixture.

  3. Mix the strained sauce with the gravy from the meat.

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. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Port wine + shallottop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Anchovy + shallottop 14% of all pairs
    Smell alikemoderate
    Cooked together496 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Anchovy + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Port wine + lemontop 21% of all pairs
    Smell alikemoderate
    Cooked together1,100 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Anchovy
Melts into the sauce, adding savory depth without a distinctly fishy taste.
Gravy
Forms the liquid base and gives the sauce its body.
Port wine
Adds sweetness and fruity depth that balances the savory elements.
Shallot
Contributes a mild aromatic flavor that softens and sweetens as it cooks.
Lemon juice
Adds acidity that brightens the sauce and cuts its richness.

Swap the lemon

How well each one fits the dish's main ingredients (anchovy, port wine, shallot):

  1. Lemonthe original
  2. Red currantfits about as well
  3. Plumfits less well
  4. Cherryfits less well

Fit is the average pairing score against anchovy, port wine, shallot. 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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