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Fricandeau of Veal

Fricandeau is a veal roast wrapped in bacon, seasoned with salt, mace, lemon rind, nutmeg, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Fricandeau of Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Lay the veal flat on a table with the skin side up.

  3. Trim any excess fat from the bacon and weigh it after trimming.

Bake

  1. Press the mixture into the dish, making it higher in the center than at the edges.

  2. Bake for 1 to 1½ hours until cooked through.

Drain and serve

  1. Let it cool slightly, then lift it out and place it on a strainer to drain excess fat.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Mace + lemontop 18% of all pairs
    Smell alikemoderate
    Cooked together6,315 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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, setting firm as its proteins cook.
Striped bacon
Adds fat that keeps the meat moist and contributes savory flavor.
Lemon rind
Its aromatic oils add a bright citrus aroma.
Nutmeg
Contributes a warm, aromatic spice flavor.

The step that matters

Let it cool slightly before lifting it out. Cooked meat proteins firm as they cool, so the piece holds its shape better. Lifting it too early risks tearing it or having it fall apart.

“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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