Skip to main content
Main

Fricandeau De Veau

A veal dish larded with bacon, cooked with carrots, onions, herbs, and reduced stock sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

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 ↓

Fricandeau De Veau

Ingredients

Directions

Prepare

  1. Lard one side of the veal slices with streaked bacon.

Braise

  1. Place the veal in a stewpan with carrots, onions, parsley, green onions, bay leaves, thyme, cloves, salt, pepper, and water or stock.

  2. Cook until done, then remove the veal and strain the sauce.

Finish and serve

  1. Reduce the sauce until only a small amount remains.

  2. Arrange the veal slices in a dish with the larded side facing up.

  3. Moisten the remaining sauce with a little stock and serve it under the veal.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Slices of fillet of veal
Lean meat that is the main dish, cooked gently in liquid to stay tender.
Streaked bacon
Fat threaded into the lean veal, adding moisture and rich flavour as it melts.
Carrots
Sweetness and body to the braising liquid, which becomes the sauce.
Onions
Savoury depth and aroma to the braising liquid and sauce.
Water or stock
Liquid that gently cooks the veal and forms the base of the sauce.

The step that matters

Reduce the sauce until only a small amount remains. Reducing concentrates the flavour of the braising liquid, so the sauce tastes rich rather than watery. Stop when it is still pourable.

Swap the onion

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

  1. Parsnipfits better
  2. Turnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, parsley, thyme, clove, 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.

You might also like

Carrot SoupCarrot Soup134 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes