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Veal Tendons, Fried

Fried veal tendons are cooked in stock with vegetables, then coated in egg and breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and thyme 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 ↓

Veal Tendons, Fried

Ingredients

Directions

Prepare the tendons

  1. Remove the meat from the tendons and cut into 2-inch square pieces.

  2. Place the meat in a stewpan with the vegetables, bouquet garni, peppercorns, stock, and salt.

Cook and press

  1. Cook gently for 4 hours.

  2. Carefully remove the meat from the stewpan and press between two dishes until cold.

Fry and serve

  1. Trim the pieces if necessary, then coat with egg and breadcrumbs.

  2. Fry in hot fat until nicely browned.

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 + thymetop 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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Veal tendon meat
Gelatinous connective tissue that softens during slow cooking and gives body to the pressed pieces.
Egg
Binds the breadcrumbs to the surface so they stick during frying.
Breadcrumbs
Form a crisp, golden coating when fried in hot fat.
Stock
Liquid that gently cooks the meat and adds savoury flavour.

The step that matters

Pressing the cooked meat until cold. Pressing while the meat cools lets the dissolved gelatin set and hold the pieces together, so they keep their shape when coated and fried.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, turnip, celery, parsley, thyme, egg):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, turnip, celery, parsley, thyme, 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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