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Noix De Veau Braisees a LA Jardiniere

Veal pieces braised with carrots, turnip, onion, celery, butter, stock, sherry, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the veal

  1. Cut the veal fillet into pieces about 3 inches square.

  2. Pound the pieces with a rolling pin until almost a pulp, then press them back together.

Braise

  1. In a pan, melt the butter and add the flour to make a roux.

  2. Gradually add the stock and sherry, stirring until smooth.

  3. Add the chopped vegetables and season with pepper and coarse sea salt.

  4. Lard the veal pieces with pork and place them in the pan with the sauce.

  5. Cover and braise on low heat until the veal is tender.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together4,417 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

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

  5. Veal + porktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,919 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Veal
Provides the meat that becomes tender through slow, covered braising.
Butter
Carries flavour and enriches the roux that starts the sauce.
Flour
Thickens the stock and sherry into a smooth, body-rich sauce.
Sherry
Adds acidity and aromatic depth to the sauce.
Onion
Softens and adds sweetness and savoury aroma to the sauce.
Carrot
Adds natural sweetness and colour to the braising liquid.

The step that matters

Braise on low heat until the veal is tender. Low, gentle heat lets collagen in the meat slowly break down into gelatin, which tenderises the veal and enriches the sauce. High heat toughens the proteins and can dry the meat and scorch the liquid.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (veal, carrot, turnip, celery, butter, pork, flour):

  1. Potatobetter flavor fit
  2. Leekbetter flavor fit
  3. Parsnipabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against veal, carrot, turnip, celery, butter, pork, flour. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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