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Breast of Veal a LA Jardiniere

A roasted veal breast with tomatoes, onions, parsley, peppers, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,118 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

The recipe

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Lard the veal with strips of fat salt pork.

  2. Sprinkle the veal with paprika.

  3. Dredge the veal with flour.

Braise

  1. Place the veal in a covered roaster.

  2. Add enough boiling water to barely cover the veal.

  3. Roast the veal for 1 hour, basting with gravy every 10-15 minutes.

  4. Turn the veal over.

  5. Spread tomatoes, onions, parsley, and peppers over the veal.

  6. Baste the veal every 10 minutes for another hour.

Make the gravy

  1. Keep the meat hot after removing it.

  2. Keep the vegetables hot as well.

  3. Strain the gravy.

  4. Thicken the gravy with browned flour.

  5. Serve the gravy in a gravy boat.

Finish and brown

  1. Arrange the vegetables around the meat on a fireproof dish.

  2. Dredge the vegetables with browned crumbs.

  3. Dot the vegetables with softened butter.

  4. Place the dish in a hot oven (400 °F/200 °C) for 5 minutes to brown before serving.

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 aroma chemistry they share, and how many recipes mention both.

  1. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  2. Tomato + peppertop 4% of all pairs
    Aroma overlapstrong
    Mentioned together17,913 recipes

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

  3. Veal + porktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,919 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Pork + tomatotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,828 recipes

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

  5. Tomato + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together20,622 recipes

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

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

What each ingredient does

Breast of veal
Is the main cut of meat that becomes tender during slow roasting with moisture.
Strips of fat salt pork
Larded into the veal to add fat and moisture as it cooks.
Tomatoes
Add acidity and liquid that blend into the gravy and vegetables.
Onions
Add aromatic sweetness that softens and flavors the gravy as it cooks.
Flour
Thickens the gravy and helps the veal brown on its surface.
Browned crumbs
Form a golden, crisp topping on the vegetables when baked.

The step that matters

Basting the veal during the long roast. Regular basting with the gravy keeps the surface moist and prevents the lean veal from drying out, while the liquid builds flavor in the pan. Letting the liquid dry out would scorch the drippings and toughen the meat.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (veal, pork, flour, tomato, parsley, pepper, butter):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Carrotbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against veal, pork, flour, tomato, parsley, pepper, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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