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French Fricassee of Veal

A veal fricassee cooked in browned butter with herbs and finished with a cream and egg yolk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

French Fricassee of Veal

Ingredients

Directions

Cook the veal

  1. Melt the browned butter in a casserole.

  2. Add the veal pieces, salt, pepper, parsley, garlic, and bay leaf.

  3. Cook until the veal is tender.

Make the sauce and serve

  1. In a separate bowl, mix the cream with the egg yolks.

  2. Serve the veal with the cream sauce poured over it.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 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

Breast and neck of veal
Forms the main body of the dish, becoming tender as it cooks slowly in butter.
Browned butter
Adds a nutty aroma and rich fat for cooking the veal.
Egg yolks
Thicken the cream into a smooth, rich sauce when gently heated.
Cream
Adds richness and moisture, forming the base of the sauce.

The step that matters

Mixing the cream with the egg yolks. Egg yolks can scramble if they meet hot liquid too quickly. Whisking them with cream first and heating gently keeps the sauce smooth and lightly thickened.

Swap the garlic

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

  1. Nutmegfits better
  2. Tarragonfits better
  3. Sagefits better
  4. Garlicthe original

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