Name: A Fricandeau of Veal
Ingredients: veal fillet; coarse sea salt; lard; sauce or stewed vegetables (e.g., soubise, puree of asparagus, mushrooms, or tomatoes, green peas, stewed cucumbers)

Why it works: Veal and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,072 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

A Fricandeau of Veal

Ingredients

veal fillet
coarse sea salt
lard
sauce or stewed vegetables (e.g., soubise, puree of asparagus, mushrooms, or tomatoes, green peas, stewed cucumbers)

Directions

Braise the veal fillet until tender enough to be divided with a spoon.
Lard the veal fillet for glazing.
Serve with appropriate sauce or stewed vegetables in the center.

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.

Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).

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

Veal Patties50 recipes

Beef, Mutton, or Veal Broth6 recipes

Tomato Soup526 recipes

Brown Bread461 recipes

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A Fricandeau of Veal