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Fricandeau of Veal with Sorrel Sauce

A veal dish cooked in butter and served with a sauce of sautéed sorrel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sorrel and pepper work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 419 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Fricandeau of Veal with Sorrel Sauce

Ingredients

Directions

  1. Season the veal with salt and pepper.

  2. Sear the veal in butter until browned.

  3. Add chopped sorrel and cook until wilted.

  4. Serve the veal with the sorrel sauce over it.

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. Sorrel + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together419 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Sorrel + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together652 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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

What each ingredient does

Veal
The main protein; searing in butter browns its surface for flavor.
Sorrel
Wilts into the pan to give a tangy, acidic flavor to the sauce.
Butter
Conducts heat for searing and adds richness and browning to the veal.

The step that matters

Sear the veal in butter until browned. Browning occurs when the surface is dry and hot enough for Maillard reactions to develop savory flavor. Crowding the pan or moist meat will steam it instead, leaving it pale and less flavorful.

Swap the sorrel

How well each one fits the dish's main ingredients (veal, butter, pepper):

  1. Parsleyfits better
  2. Sagefits better
  3. Thymefits better
  4. Sorrelthe original

Fit is the average pairing score against veal, butter, pepper. 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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