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Fricandeau of Veal

A slow‑cooked veal shoulder stew with onions, carrot, herbs, bay leaves, and a glaze from its own gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare

  1. Trim the veal shoulder and shape it into a smooth piece.

  2. Pique the meat thickly and place it in a stewpan.

Stew

  1. Add onions, sliced carrot, sweet herbs, bay leaves, chorissa or smoked tongue, whole pepper, and salt.

  2. Cover with gravy made from veal trimmings and stew until extremely tender.

  3. Check tenderness by probing with a fine skewer.

Glaze and serve

  1. Reduce part of the gravy to a glaze and glaze the meat.

  2. Serve on a puree of vegetables.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

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

What each ingredient does

Veal shoulder
Forms the main body of the dish, becoming tender and rich through long, slow stewing.
Veal trimmings gravy
Keeps the meat moist during stewing and, reduced, forms a glossy glaze.
Onions
Add savory sweetness and flavor to the stewing liquid as they break down.
Carrot
Adds sweetness and aromatic depth to the stewing liquid.

The step that matters

Stewing until extremely tender. Veal shoulder is a tough cut rich in connective tissue. It needs long, gentle stewing at low heat so the collagen softens into gelatin. Stopping early leaves the meat chewy, so probing with a skewer to confirm tenderness matters.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, pepper):

  1. Capsicumfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, 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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