Skip to main content
Main

A White Fricandeau Op Veal

A veal fricandeau cooked slowly in a seasoned broth, finished with a lemon‑egg sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

A White Fricandeau Op Veal

Ingredients

Directions

Prepare the veal

  1. Stuff the veal with the veal stuffing.

  2. Place the stuffed veal in a stewpan and cover with water.

  3. Add the calf's foot, onion, mace, white pepper, salt, and parsley.

Stew and finish

  1. Stew gently until the meat is tender.

  2. Skim and strain the gravy.

  3. Mix the egg yolks and lemon juice with a portion of the gravy until smooth.

  4. Stir the mixture back into the gravy.

  5. Optionally, add mushrooms or celery for flavor.

  6. Garnish the dish with egg and forcemeat balls.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

  5. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

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

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 and flavoring the gravy as it stews.
Egg yolks
Thicken the gravy and give it a smooth, rich texture when stirred in.
Lemon juice
Adds acidity that brightens the rich, mild gravy.

The step that matters

Adding the egg yolk and lemon mixture. Egg yolks thicken when heated, so if the gravy is too hot when they are stirred in, they can scramble and become grainy. Mixing them first with a portion of gravy, then stirring back in gently, helps them blend smoothly.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, onion, mace, parsley, egg, lemon, mushroom):

  1. Thymefits better
  2. Marjoramfits better
  3. Nutmegfits better
  4. White pepperthe original

Fit is the average pairing score against veal, onion, mace, parsley, egg, lemon, mushroom. 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.

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes