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Roast Fillet of Veal, a l’ANGLAISE

A boneless veal fillet braised and glazed, served with a red currant and orange sauce and potato quenelles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Red currant and orange work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 124 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Roast Fillet of Veal, a l’ANGLAISE

Ingredients

Directions

Prepare the veal

  1. Remove the bone from the fillet of veal.

  2. Flatten the udder with a meat mallet to lengthen it.

  3. Make a deep incision between the udder and the fillet.

  4. Fill the incision with seasoning and butter.

Braise and glaze

  1. Braise the veal gently on low heat, basting frequently with its own juices.

  2. Glaze the veal.

Make the sauce and serve

  1. Strain the braising liquid into a saucepan.

  2. Remove the fat from the liquid.

  3. Add currant jelly, orange rind, and juice to the liquid.

  4. Reduce the mixture to a sauce consistency.

  5. Pour the sauce around the veal and garnish with potato quenelles.

  6. Glaze the veal again 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. Red currant + orangetop 7% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Pepper + orangetop 10% of all pairs
    Smell alikestrong
    Cooked together2,402 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Pepper + red curranttop 11% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Butter + red curranttop 19% of all pairs
    Smell alikemoderate
    Cooked together495 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal fillet
Forms the lean, tender main cut that is slowly braised to stay moist.
Butter
Adds richness and moisture to the seasoned incision as the veal cooks.
Red currant jelly
Adds sweetness and gloss, and helps the glaze brown and set on the veal.
Orange juice
Adds acidity and fruity brightness that balances the sweet jelly and rich meat.
Orange rind
Adds aromatic oils that give the sauce a fresh citrus fragrance.

The step that matters

Reduce the sauce to a sauce consistency. Reducing concentrates flavour and thickens the liquid through evaporation. Stop too early and the sauce stays thin; go too far and the sugars in the jelly can turn it overly sticky or bitter.

Swap the orange

How well each one fits the dish's main ingredients (veal, pepper, butter, red currant):

  1. Lemonfits better
  2. Raspberryfits about as well
  3. Limefits about as well
  4. Orangethe original

Fit is the average pairing score against veal, pepper, butter, red currant. 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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