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Poitrine De Veau Au Roux

A veal breast stew made with a roux, herbs, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Poitrine De Veau Au Roux

Ingredients

Directions

Make the sauce

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour until it reaches a good color.

Stew

  1. Add the water or stock and then the veal pieces.

  2. Stew over low heat, seasoning with pepper and salt.

  3. Add the parsley, green onions, cloves, thyme, bay leaf, basil, and vinegar.

  4. When the meat is done, skim the fat off the sauce and serve thick.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Veal breast
Provides the meat that becomes tender during slow stewing in liquid.
Butter
Carries fat for the roux and adds richness to the sauce.
Flour
Cooked with the butter, it thickens the stock into a thick sauce.
Water or stock
Forms the cooking liquid that the veal stews in and becomes the sauce.
Vinegar
Adds a sharp acidity that brightens the rich, fatty sauce.

The step that matters

Stir the flour to a good color. Flour cooked in butter must brown gently to develop flavor and color without burning. Burnt flour turns bitter, and undercooked flour leaves a raw, pasty taste in the thickened sauce.

Swap the onion

How well each one fits the dish's main ingredients (veal, butter, flour, pepper, parsley, clove, thyme):

  1. Shallotfits better
  2. Carrotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, flour, pepper, parsley, clove, thyme. 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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