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Blanquette of Veal

A veal dish reheated with white sauce and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Veal and parsley are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,766 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Blanquette of Veal

Ingredients

Directions

Heat the filling

  1. Reheat the cold roast veal in a saucepan over medium heat.

  2. Add the White Sauce and stir until heated through.

Serve

  1. Serve the veal mixture in a potato border.

  2. Sprinkle finely chopped parsley over the top.

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. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

  2. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Cold roast veal
Provides the meat, already cooked, so it only needs gentle reheating to stay tender.
White sauce
Coats the veal strips in a creamy sauce and helps keep them moist while reheating.

The step that matters

Reheat the veal over medium heat. The veal is already cooked. Proteins in cooked meat toughen and dry out when overheated, so warm it gently and stir in the sauce until just heated through.

Swap the parsley

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

  1. Capersfits better
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Sagefits about as well

Fit is the average pairing score against veal, sauce. 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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