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A White Fricandeau of Veal

A braised veal dish with stuffing, simmered with aromatics and finished with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

A White Fricandeau of Veal

Ingredients

Directions

Prepare

  1. Stuff the veal with the veal stuffing.

  2. Place the stuffed veal in a stewpan and cover with water.

  3. Add the calf's foot if using, onion, mace, white pepper, salt, and parsley.

Stew and finish the gravy

  1. Stew gently until the meat is tender.

  2. Skim and strain the gravy.

  3. Stir in the beaten egg yolks.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. White pepper + parsleytop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  5. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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 and becomes tender through slow, gentle stewing.
Egg yolks
Stirred into the gravy to thicken it and give it a richer, smoother body.
Calf's foot
Adds gelatin to the cooking liquid, giving the gravy more body and a silkier mouthfeel.

The step that matters

Stewing gently until tender. Boiling vigorously toughens meat proteins and makes the veal stringy. A gentle simmer lets connective tissue break down slowly, keeping the meat tender and the gravy clear.

Swap the onion

How well each one fits the dish's main ingredients (veal, mace, white pepper, parsley, egg):

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

Fit is the average pairing score against veal, mace, white pepper, parsley, egg. 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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