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Fricandeau of Veal

A braised veal cut stewed with onions, carrot, herbs, ham, and broth, then glazed and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Cut the veal piece from the leg.

  2. Beat the veal with a rolling pin.

  3. Remove the skin from the veal.

  4. Trim the edges of the veal.

  5. Lard the top and sides of the veal.

  6. Cover the veal with fat bacon.

  7. Cover the veal with white paper.

Stew

  1. Place the veal and other ingredients in a stew pan.

  2. Cover the pan tightly.

  3. Let it stew slowly for 3 hours.

Glaze and serve

  1. Remove the meat from the pan.

  2. Discard the fat from the gravy.

  3. Boil the gravy quickly to a glaze.

  4. Keep the fricandeau hot.

  5. Glaze the fricandeau.

  6. Serve the fricandeau with the remaining glaze and sorrel sauce in a sauce tureen.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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, becoming tender through slow stewing.
Fat bacon
Covers the veal, adding fat and moisture so the meat stays juicy during stewing.
Veal or mutton broth
Forms the liquid that stews the meat and becomes the gravy for the glaze.
Lean ham or gammon
Adds savoury, salty flavour to the stewing liquid and the glaze.
Onions
Contribute sweetness and aromatic flavour to the gravy as they stew.

The step that matters

Boil the gravy quickly to a glaze. Rapid boiling reduces the thin stewing liquid and concentrates its gelatin and flavour; if boiled too long it can scorch or turn bitter, and if too weak it will not coat the meat.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, carrot, thyme, parsley, ham):

  1. Marjoramfits better
  2. Celeryfits better
  3. Sagefits better
  4. Macethe original

Fit is the average pairing score against veal, onion, carrot, thyme, parsley, ham. 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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