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Veal, Fillet Of, with Anchovies

A veal fillet grilled and topped with anchovy butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal, Fillet Of, with Anchovies

Ingredients

Directions

Cook the veal

  1. Brush the veal slice with oil and grill or broil it.

Make the anchovy butter

  1. In a mortar, combine anchovies, parsley, garlic, and lemon zest; pound well.

  2. Sieve the mixture and mix it with the butter.

Serve

  1. Spread the anchovy butter on a serving dish and place the grilled veal on top.

  2. Serve with cut lemon on the side.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

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

  5. Clove + peppertop 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
Forms the main body of the dish, cooked by direct heat to a browned surface.
Anchovies
Add savoury depth and a salty, umami note to the butter.
Butter
Carries the anchovy and herb flavours and adds richness and moisture.
Garlic
Adds pungent aroma that mellows as it is pounded into the butter.
Lemon zest
Contributes bright aromatic citrus oil without adding much sourness.

The step that matters

Grilling or broiling the veal. Veal is lean and dries out quickly under high direct heat. Brushing with oil helps prevent sticking and promotes even browning, and the slice should be watched closely so it cooks through without drying.

Swap the clove

How well each one fits the dish's main ingredients (veal, parsley, garlic, lemon, butter, pepper):

  1. Thymefits better
  2. Marjoramfits better
  3. Sagefits better
  4. Clovethe original

Fit is the average pairing score against veal, parsley, garlic, lemon, butter, pepper. 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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