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Breast of Veal with Oysters

A veal breast braised or roasted with caul and served glazed with white oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Oyster and sauce are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,233 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Breast of Veal with Oysters

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.

Prepare the veal

  1. Cut the under bone from the breast of veal and remove the skin from the top.

Cook and serve

  1. Blanch and braise or roast the veal gently at 350°F (175°C) until very tender, covering it with veal caul.

  2. Remove the caul before serving.

  3. Glaze the top of the breast.

  4. Serve with white oyster sauce around it.

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. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Veal breast
Its connective tissue softens during slow gentle cooking, leaving the meat very tender.
Veal caul
Its fat covers the meat during cooking, keeping it moist and gently basting the surface.
White oyster sauce
Provides a savoury, briny sauce that contrasts with the mild, rich veal.

The step that matters

Gentle cooking under the caul. Cooking at a low, steady heat until very tender lets collagen break down into gelatin without drying the meat. Covering it with caul keeps moisture in, so high heat or overcooking can toughen and dry the breast.

“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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