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Fricandeau of Veal

A veal fillet larded with seasoned pork, blanched and stewed, then glazed in its own gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Fricandeau of Veal

Ingredients

Directions

Prepare the veal

  1. Lard the veal with thin slices of seasoned pork.

  2. Blanch the veal in boiling water.

Cook

  1. Place the veal in a stewpan with boiling water, seasoning well.

  2. Cook slowly until done.

  3. Transfer the veal to a dish, strain the gravy, and remove the grease.

Glaze and serve

  1. Boil down the gravy, then place the veal on the larded side and glaze until browned.

  2. Serve with the remaining gravy.

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 + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

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

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 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
Forms the main body of the dish, becoming tender through slow cooking in liquid.
Pork
Adds fat through the larding, keeping the lean veal moist as it cooks.
Gravy (in the method)
Carries the cooking juices, which are reduced to a glaze that browns the surface.

The step that matters

Glaze until browned. Boiling the gravy down concentrates its flavour and sugars, so the veal browns in a thin glossy coat. Reducing too far or too fast can scorch the glaze before the surface colours evenly.

“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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