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Grenadines De Veau À LA Macedoine

Veal grenadines à la macedoine are veal cutlets braised with vegetables and finished with a tomato‑based glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and marjoram match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Grenadines De Veau À LA Macedoine

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the veal

  1. Cut the fillet into slices and pound them with a wet rolling pin to make them even.

  2. Trim the slices into neat fillets and lard them nicely.

Braise

  1. Place the diced vegetables at the bottom of a stewpan.

  2. Lay the cutlets on top of the vegetables and add enough stock to come halfway up the cutlets.

  3. Cover with buttered paper and cook in a moderate oven (350°F / 175°C) until done.

  4. Remove the paper and allow the cutlets to brown.

Glaze and serve

  1. Strain the stock and boil it with an additional ½ pint to create a strong glaze.

  2. Arrange the grenadines in two overlapping lines down the center of a serving dish.

  3. Pour a little glaze over each cutlet and add a macedoine of vegetables in the center.

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. Thyme + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + marjoramtop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  5. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Fillet of veal
Forms the tender main meat, cut into even cutlets that cook quickly and stay moist.
Larding bacon
Adds fat and savoury flavour that keeps the lean veal moist during cooking.
Good second stock
Gently cooks the cutlets and, reduced to a glaze, adds body and savoury depth.
Carrot
Adds sweetness and colour to the braising liquor and the final macedoine.
Onion
Builds savoury aroma and flavour as it softens in the braising liquid.
Tomatoes
Contribute acidity and moisture that brighten the flavour of the sauce and vegetables.

The step that matters

Reducing the stock to a strong glaze. Boiling the stock concentrates its gelatin and flavour so it clings to the cutlets. If it is too thin or under-reduced, the glaze will be watery and dilute the dish.

Swap the tomato

How well each one fits the dish's main ingredients (veal, carrot, turnip, onion, parsley, thyme, marjoram):

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

Fit is the average pairing score against veal, carrot, turnip, onion, parsley, thyme, marjoram. 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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