Skip to main content
Main

Fricandeau of Veal

A veal cut stuffed with forcemeat, stewed with mutton, onions, carrot, herbs, stock, lemon pickle, and white wine, then glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Cut a piece of veal from the leg, about 8 inches long, and make a hole in the underside.

  2. Fill the hole with forcemeat and sew it up.

  3. Lard the top and sides of the veal, cover with bacon slices, and then with white paper.

Stew

  1. In a saucepan, combine mutton, onions, carrot, sweet herbs, and stock.

  2. Add the veal, cover the pan, and let it stew for 3 hours.

  3. Remove the veal, strain the gravy, and remove the fat.

  4. Add lemon pickle and white wine to the gravy, and boil quickly to a glaze.

Glaze and serve

  1. Keep the fricandeau warm and covered over hot water, then glaze it.

  2. Serve with the remaining glaze poured around it and sorrel sauce in a sauce tureen.

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

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

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

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

  3. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Onion + white winetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,535 recipes

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

  5. Veal + muttontop 14% of all pairs
    Smell alikelow
    Cooked together1,394 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Veal
Forms the main body of the dish, cooked tender by slow stewing in liquid.
Stock
Provides the liquid for stewing, which becomes the gravy and then the glaze.
Bacon slices
Cover the veal and add fat and savoury flavour as it cooks.
White wine
Adds acidity and flavour to the gravy as it reduces to a glaze.
Lemon pickle
Adds acidity and sharp flavour to the reduced gravy.

The step that matters

Boil the gravy quickly to a glaze. Rapid boiling reduces the liquid and concentrates its proteins and sugars into a thick, glossy glaze. Too little reduction leaves it thin, while overcooking can make it sticky or bitter.

Swap the lemon

How well each one fits the dish's main ingredients (veal, mutton, onion, carrot, white wine):

  1. Lemonthe original
  2. Grapefits about as well
  3. Plumfits about as well
  4. Applefits about as well

Fit is the average pairing score against veal, mutton, onion, carrot, 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.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesMutton BrothMutton Broth292 recipesLemon SauceLemon Sauce236 recipesCarrot SoupCarrot Soup134 recipes