Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Fricasseed Veal
Ingredients
Directions
Cut the veal into small, thick, handsome slices of equal size.
Melt the butter in a wide stewpan over medium heat until it begins to boil.
Add the veal to the pan and shake it over the heat until it is firm.
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.
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
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, becoming firm and tender when briefly cooked in butter.
- Butter
- Provides fat for cooking the veal, adding richness and carrying flavor through the pan.
The step that matters
Shaking the veal over heat until firm. Veal cooked over too high heat or for too long toughens and dries out. Shaking keeps the slices moving so they cook evenly and set without browning harshly.
“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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