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Fricandeau of Veal

A veal cut flattened, stuffed with forcemeat, larded with bacon, stewed until tender, served with stewed sorrel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and sorrel work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 151 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Fricandeau of Veal

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the veal

  1. Cut a long or round piece from the leg of veal and beat it flat with a chopper.

  2. Make an incision in the underside and fill it with a little light forcemeat, then sew it up.

  3. Lard the top with pieces of fat bacon.

Stew

  1. Blanch the veal and place it in a stewpan with a little broth, covering it tightly.

  2. Let it stew until very tender and the liquid is nearly reduced.

Glaze and serve

  1. Before serving, glaze the larding and place stewed sorrel underneath.

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. Veal + sorreltop 25% of all pairs
    Smell alikelow
    Cooked together151 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Veal from the leg
Forms the main body of the dish and becomes tender through slow stewing.
Fat bacon
Larding adds fat and flavour that keeps the surface moist during stewing.
Broth
Provides moist, gentle heat and flavour as the veal stews covered.
Stewed sorrel
Adds a sharp, acidic note that contrasts with the rich veal.

The step that matters

Stewing until very tender. Veal leg is lean and firm, so it needs long, gentle, covered cooking in liquid to break down connective tissue. Stopping early leaves it tough, while rapid boiling can dry or toughen the meat.

“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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