Name: Grenadins of Veal, with Spinach, Etc.
Ingredients: 1 piece of white veal (fricandeau); Fat bacon; Sliced vegetables (your choice); Good stock; Butter; Force-meat (for serving)

Why it works: Butter and meat are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Grenadins of Veal, with Spinach, Etc.

Ingredients

Directions

Trim the veal and cut it into 8 to 10 fillets from the thick end.
Flatten the fillets with a cutlet bat dipped in water and shape them like chicken fillets.
Lard the fillets closely with fat bacon and arrange them in a deep sauté pan on a bed of sliced vegetables.
Cover the vegetables with layers of fat bacon and moisten with enough stock to reach the larding.
Cover with buttered paper and place the lid on the pan.
Braise the grenadins for about 1 hour and 15 minutes, basting frequently.
When nearly done, remove the paper and glaze the grenadins.
Drain on a napkin, trim, and serve on a foundation of force-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.

Butter + meattop 16% of all pairs

Smell alikemoderate

Cooked together7,594 recipes

Shared aroma: guaiacol (smoky, sweet).
Veal + meattop 18% of all pairs

Smell alikelow

Cooked together1,890 recipes

Shared aroma: 2,4-decadienal (seaweed).
Veal + buttertop 23% of all pairs

Smell alikemoderate

Cooked together9,381 recipes

Shared aroma: 3-hexenal (apple, fruity).