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Dinner— Stuffed Fillet of Veal

A veal fillet stuffed with a chosen filling, served with mashed potatoes, summer squash, boiled beets, lemon meringue pie, and cake.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,230 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Dinner— Stuffed Fillet of Veal

Ingredients

Directions

Prepare and cook

  1. Prepare the fillet of veal by stuffing it with your choice of filling.

  2. Cook the stuffed fillet until fully done.

Serve

  1. Serve with mashed potatoes and summer squash.

  2. Slice boiled beets and add to the plate.

  3. For dessert, serve lemon meringue pie and cake.

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. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + potatotop 21% of all pairs
    Smell alikemoderate
    Cooked together343 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 fillet
Lean meat whose proteins set and firm as it cooks, giving the sliced fillet its structure.
Mashed potatoes
Starch thickens as it is mashed and gives the dish a soft, creamy body.

The step that matters

Cook the stuffed fillet until fully done. The filling sits inside the meat, so heat must travel to the centre to cook both the veal and the stuffing through. Stopping early leaves the middle undercooked, while overcooking dries the outer meat.

Swap the potato

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

  1. Shallotfits better
  2. Asparagusfits better
  3. Leekfits better
  4. Potatothe original

Fit is the average pairing score against veal, lemon. 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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