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Poitrine De Veau Au Roux

A veal breast stew thickened with roux, seasoned with herbs and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Poitrine De Veau Au Roux

Ingredients

Directions

Make the roux

  1. In a pan, melt the butter over medium heat.

  2. Stir in the flour until it turns a good color.

Stew the veal

  1. Add the water or stock and then the veal.

  2. Stew over low heat, seasoning with salt, pepper, parsley, green onions, cloves, thyme, bay leaf, basil, and vinegar.

  3. Once the meat is done, skim the fat off the sauce and serve thick, adding more roux if needed.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Veal breast
Provides the meat that becomes tender during the long, gentle stew.
Flour
Cooked with butter to form a roux that thickens the sauce.
Butter
Fat that carries the flour and adds richness to the roux and sauce.
Water or stock
Forms the liquid base of the sauce in which the veal stews.
Vinegar
Adds a little acidity that brightens the rich, savory sauce.

The step that matters

Stirring the flour until it turns a good color. Cooking the flour in butter develops flavor and color while removing raw starch taste. Too little cooking leaves a pasty flavor, while over-browning weakens the thickening power and can taste bitter.

Swap the onion

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

  1. Shallotfits better
  2. Carrotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, flour, pepper, parsley, clove, thyme. 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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