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Grenadins of Veal with Endive

Veal simmered in stock, served with blanched endive.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Endive and pepper work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 308 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Grenadins of Veal with Endive

Ingredients

Directions

Prepare and cook the veal

  1. Season the veal with salt and pepper.

  2. Sear the veal in butter until browned.

  3. Add stock and simmer until tender.

Prepare the endive and serve

  1. Blanch the endive in boiling water, then drain.

  2. Serve the veal with the endive on the side.

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. Endive + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together308 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Endive + buttertop 25% of all pairs
    Smell alikemoderate
    Cooked together204 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Veal
Is the main protein, becoming tender through slow simmering in liquid.
Endive
Adds a slightly bitter, crisp-tender vegetable component that contrasts with the rich veal.
Butter
Conducts heat for searing and promotes browning on the surface of the veal.
Stock
Provides liquid for simmering, keeping the veal moist and building a savory sauce base.

The step that matters

Sear the veal in butter until browned. Searing creates browning through the Maillard reaction, which builds savory flavor. Veal dries out or turns grey if the pan is crowded or too cool, so the surface should be dry and the pan hot.

Swap the endive

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Potatofits better
  4. Endivethe original

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