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Fricandeau of Veal

A veal fricandeau cooked with butter, carrot, onion, pepper, salt, and stock, then simmered and served with its cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare

  1. Lard one side of the veal with bacon and cut into fillets no thicker than ¼ inch.

Braise

  1. In a clean stewpan, melt the butter with the veal trimmings, sliced carrot, sliced onion, pepper, and salt, then lay the veal on top.

  2. Add ½ pint of stock.

  3. Once thick and gelatinous, turn the fricandeau over.

  4. Add another pint of stock.

  5. Let it simmer for 1 hour, basting frequently.

  6. Skim off the fat.

Serve

  1. Place the fricandeau on a dish.

  2. Strain the cooking liquid 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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

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

What each ingredient does

Veal
Lean fillets that stay moist and tender during slow simmering, becoming the main dish.
Frying butter
Adds fat and richness and carries flavor from the vegetables into the veal.
Stock
Provides moisture and gelatin that reduces into a thick, glossy glaze around the veal.
Carrot
Releases sweetness and aromatic flavor into the butter and braising liquid as it cooks.
Onion
Builds savory aroma and sweetness as it softens and browns in the butter.

The step that matters

Turning the fricandeau. Turn it only once the liquid has thickened and turned gelatinous. Gelatin from the veal and stock sets into a glaze, and turning too early can tear the thin fillets.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits about as well
  3. Parsnipfits about as well
  4. Onionthe original

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

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