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Noix De Veau Braisees a LA Jardiniere

Braised veal cutlets with carrots, turnip, celery, onion, and sherry in a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the veal

  1. Cut the veal fillet into pieces about 3 inches square.

  2. Pound the pieces with a rolling pin until almost a pulp.

  3. Reshape the pieces.

  4. Lard the cutlets if desired.

Stew

  1. Fry the chopped vegetables in butter until slightly brown.

  2. Place the vegetables in a saucepan.

  3. Lay the cutlets on top.

  4. Cover the vegetables with strong stock.

  5. Add salt and pepper.

  6. Cover the saucepan tightly.

  7. Stew gently for about 1½ hours.

  8. Once cooked, remove the meat.

Make the gravy and serve

  1. Thicken the gravy with a roux made from flour and butter.

  2. Blend the roux into the boiling sauce until smooth.

  3. Boil the gravy for 5 minutes.

  4. Add sherry to taste.

  5. Strain the gravy.

  6. Serve the cutlets in a circle with the mixed vegetables or a puree in the center.

  7. Pour the gravy over the dish.

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. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together4,417 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

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

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

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

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

What each ingredient does

Veal
Forms the main meat, becoming tender during slow, gentle stewing.
Flour
Thickens the gravy as a roux, giving it body and a smooth texture.
Sherry
Adds acidity and aromatic depth to the finished gravy.
Onion
Builds savory sweetness and aroma as it browns in butter.
Carrot
Adds sweetness and color to the vegetable base and gravy.

The step that matters

Stew gently and keep the pan covered. Low, gentle heat in a tightly covered pan keeps the lean veal moist and tender while collagen breaks down slowly. Boiling would toughen the meat and reduce the liquid too quickly.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (veal, pork, carrot, turnip, butter, flour, celery):

  1. Potatobetter flavor fit
  2. Leekbetter flavor fit
  3. Parsnipabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against veal, pork, carrot, turnip, butter, flour, celery. 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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