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Fricandeau of Veal

A veal cut braised with onion, carrot, bay leaf, and broth, finished in the oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and carrot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau of Veal

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the veal with coarse sea salt and pepper.

Brown and braise

  1. In a pan, melt butter and sauté chopped onion and carrot until soft.

  2. Add the veal and brown on all sides.

  3. Place the veal in a baking dish, add bay leaf and broth.

  4. Cover and bake for 1 hour, basting occasionally.

Serve

  1. Slice and serve with the pan juices.

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. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 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
Provides the main meat, which turns tender during slow, covered baking.
Broth
Adds moisture and liquid so the veal braises rather than dries out.
Butter
Carries flavor and helps brown the vegetables and meat in the pan.
Onion
Softens and sweetens as it cooks, adding base flavor to the pan juices.
Carrot
Softens and adds subtle sweetness to the braising liquid and pan juices.

The step that matters

Browning the veal on all sides. Browning creates flavorful Maillard crust compounds on the surface. Pale veal that is not seared first yields a blander, less colorful sauce.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, butter, carrot):

  1. Capsicumfits better
  2. Potatofits about as well
  3. Parsnipfits about as well
  4. Onionthe original

Fit is the average pairing score against veal, pepper, butter, carrot. 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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