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Fricandeau De Veau

A braised veal fillet cooked with bacon, vegetables, herbs, and jelly broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 fillets with seasoned bacon.

  2. Place the veal in a braising pan with vegetables and herbs.

  3. Cover with thin slices of bacon and moisten with jelly broth.

Braise

  1. Simmer for 4 hours.

  2. Remove the bacon slices and transfer the veal to another pan.

  3. Skim off the fat from the sauce and strain it into the new pan.

  4. Reduce the sauce over medium heat until thick.

  5. Turn the meat to brown on all sides.

  6. Serve on a bed of sorrel or endive.

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. Thyme + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together1,768 recipes

    Shared aroma: terpineol (pine, woody).

  3. Parsley + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together2,351 recipes

    Shared aroma: myristicin (spice, warm).

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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 main meat that becomes tender and juicy during slow braising.
Bacon
Adds fat and savory flavor that bastes the veal as it cooks.
Jelly broth
Provides moisture and gelatin that thickens the sauce as it reduces.

The step that matters

Reduce the sauce over medium heat until thick. Skimming fat first keeps the sauce clean, and gentle reduction concentrates flavor and gelatin without scorching. Too little reduction leaves it thin and watery.

Swap the onion

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

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

Fit is the average pairing score against veal, parsley, thyme, basil. 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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