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Ris De Veau En Fricassee

A veal fricassee featuring sweetbreads, onions, mace, parsley, garlic, shallots, and artichoke bottoms or morels, finished with a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Ris De Veau En Fricassee

Ingredients

Directions

Prepare the sweetbreads

  1. Scald the sweetbreads until firm.

  2. Divide them in half and cut one half into pieces the length of your finger.

  3. Fry the pieces in butter with a little flour.

Make the fricassee

  1. Pour in the stock and water mixture.

  2. Add the onion, mace, parsley, garlic, and shallots, then stew for 30 minutes.

  3. Add artichoke bottoms or morels.

  4. Return the whole sweetbreads to the pot and stew until cooked through, about another 30 minutes.

  5. Mix the egg yolks with cream and chopped parsley, then stir into the sauce until it thickens, making sure it does not boil.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

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

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

  4. Garlic + shallottop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Clove + shallottop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the body of the dish.
Butter
Adds richness and carries flavour while the pieces fry and brown lightly.
Flour
Coats the pieces and thickens the sauce as it cooks in the liquid.
Egg yolks
Thicken the sauce gently and give it a smooth, rich texture when stirred in.
Cream
Adds richness and body, softening the sauce along with the egg yolks.

The step that matters

Stirring in the egg yolk and cream mixture. Egg yolks thicken through gentle heat. If the sauce boils, the yolks can scramble and turn grainy, so it must be kept below boiling while it thickens.

Swap the mace

How well each one fits the dish's main ingredients (butter, flour, onion, clove, parsley, garlic, shallot):

  1. Capersfits better
  2. Thymefits better
  3. Winter savoryfits better
  4. Macethe original

Fit is the average pairing score against butter, flour, onion, clove, parsley, garlic, shallot. 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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