Name: A Fricandeau of Veal
Ingredients: 1 veal fricandeau; coarse sea salt; lard for larding; sauce or stewed vegetables (optional)

A Fricandeau of Veal

A braised veal fricandeau seasoned with coarse sea salt, larded with fat, glazed, and served with sauce or stewed vegetables.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 4 ingredients

Why it works: Veal and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,072 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

A Fricandeau of Veal

Ingredients

1 veal fricandeau
coarse sea salt
lard for larding
sauce or stewed vegetables (optional)

Directions

Prepare

Lard the fricandeau with strips of fat.

Cook and serve

Braise the veal fricandeau until tender enough to be divided with a spoon.
Glaze the fricandeau for a nice finish.
Serve with sauce or stewed vegetables of your choice.

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.

Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Veal fricandeau: Main cut of meat that becomes tender and sliceable through slow braising.
Lard: Strips of fat threaded through the meat to add moisture and richness during cooking.

“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.