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Kalbsbrust Fricassee

A veal breast fricassee with butter, onion, carrot, cloves, lemon, wine, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Kalbsbrust Fricassee

Ingredients

Directions

Prepare the veal

  1. Soak the breast of veal in lukewarm water to whiten.

  2. Cut the veal into serving-sized pieces.

  3. Dredge the veal with flour.

Braise the veal

  1. In a stew pan, melt butter and add onion, carrot, cloves, lemon peel, and herbs.

  2. Add the veal to the stew pan with a little water.

  3. Simmer without browning the meat until the carrot is soft.

  4. Remove the veal from the pan.

Make the sauce and serve

  1. Skim the fat from the sauce.

  2. Strain the sauce.

  3. Add white wine to the sauce.

  4. Stir in the egg yolks.

  5. Return the veal to the pan to heat through.

  6. Squeeze lemon juice over the dish before serving.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

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

  5. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal breast
Forms the main body of the dish, becoming tender through slow simmering.
Egg yolks
Enriches and thickens the sauce, giving it a smooth, velvety texture.
White wine
Adds acidity and aroma that brighten the rich sauce.
Butter
Adds fat and richness to the base in which the aromatics cook.
Flour
Coats the veal so the sauce thickens and clings to the meat.

The step that matters

Stir in the egg yolks. Egg yolks thicken when heated gently, but if the sauce is too hot they can curdle and turn grainy. Add them off the heat or with the sauce just below a simmer, stirring constantly.

Swap the onion

How well each one fits the dish's main ingredients (veal, butter, carrot, clove, lemon, flour, white wine):

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

Fit is the average pairing score against veal, butter, carrot, clove, lemon, flour, white wine. 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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