Skip to main content
Main

Fricandeau De Veau

A veal dish cooked with larded bacon, carrots, onion, herbs, and reduced stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fricandeau De Veau

Ingredients

Directions

Prepare

  1. Lard one side of the veal slices with streaked bacon.

Braise

  1. Place the veal in a stewpan with carrots, onion, parsley, green onions, bay leaves, thyme, cloves, salt, pepper, and water or stock.

  2. Cook until done, then remove the veal and strain the sauce.

Finish and serve

  1. Reduce the sauce until only a small amount remains.

  2. Arrange the fricandeau in a dish with the larded side up.

  3. Moisten the remaining sauce with a little stock and serve it under the fricandeau.

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Veal fillet
Forms the main meat that is slowly cooked until tender in the braising liquid.
Streaked bacon
Adds fat and savory flavor that melts into the lean veal during cooking.
Carrots
Add sweetness and body to the braising liquid as they soften.
Onion
Builds savory depth in the braising liquid as it cooks down.

The step that matters

Reduce the sauce until only a small amount remains. Reducing concentrates the flavors of the strained braising liquid, giving a rich sauce. Cooking it too little leaves it thin and watery, while too far can make it overly salty and sticky.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, parsley, thyme, clove, pepper):

  1. Parsnipfits better
  2. Turnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, parsley, thyme, clove, pepper. 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

Carrot SoupCarrot Soup134 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes