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Veal, Fillet Of, with Anchovies

A veal fillet topped with a butter anchovy and parsley mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

Prepare the anchovy butter

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

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

Cook and serve

  1. Brush the fillet of veal with oil and grill or broil it until cooked.

  2. Place the butter mixture on a serving dish and top with the cooked veal.

  3. Serve with lemon wedges.

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 fillet
Provides the lean, tender meat that is the main body of the dish.
Anchovies
Dissolve into the butter and add a savory, salty depth without tasting fishy.
Fresh butter
Carries the anchovy, garlic and lemon flavours and adds richness and moisture to the meat.
Parsley
Adds fresh, herbal aroma that lightens the rich butter.
Garlic
Adds sharp aroma that mellows and sweetens as it is pounded into the butter.

The step that matters

Grill or broil the veal until cooked. Veal fillet is lean and dries out quickly under high heat, so it should be watched closely and removed as soon as it is cooked through to keep it juicy.

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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