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Grenadins of Veal, with Spinach, Etc.

Veal grenadins braised with bacon, vegetables, and stock, served on force‑meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and meat are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Grenadins of Veal, with Spinach, Etc.

Ingredients

Directions

Prepare the veal

  1. Trim the veal and cut it into 8‑10 fillets from the thick end.

  2. Flatten the fillets with a cutlet bat dipped in water and shape them like chicken fillets.

Braise

  1. Lard the fillets closely with fat bacon and arrange them in a deep sauté pan on a bed of sliced vegetables.

  2. Cover the vegetables with layers of fat bacon and moisten with enough stock to reach the larding.

  3. Cover with buttered paper and place the lid on the pan.

  4. Braise for about 1 hour and 15 minutes, basting frequently.

  5. Remove the paper near the end and glaze the fillets.

Serve

  1. Drain on a napkin, trim, and serve on a foundation of force‑meat.

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. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. 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

White veal (fricandeau)
Forms the lean, tender main meat that is cut into fillets and braised.
Fat bacon
Larding and layering add moisture and richness to the lean veal as it cooks.
Good stock
Moistens the pan so the veal braises gently and forms a flavourful base.
Sliced vegetables
Make a bed under the veal that flavours the braising liquid and keeps the meat off the pan.

The step that matters

Braise gently with frequent basting. Veal is lean and dries out easily, so keeping the liquid below a simmer and basting the fillets keeps them moist and tender while the surface glazes.

“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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