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
Directions
Braised the veal fillet until tender enough to be divided with a spoon.
Carve the fat attached to the fillet into even slices if desired.
Lard the veal fillet to allow for easier glazing.
Serve with an appropriate sauce or stewed vegetables in the center.
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.
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Veal + saucetop 27% of all pairsSmell alikelowCooked 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
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