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Roast Fillet of Veal with Mushrooms or Oysters

A veal fillet roasted and stuffed with oysters, mushrooms, and a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Roast Fillet of Veal with Mushrooms or Oysters

Ingredients

Directions

Prepare the veal

  1. Prepare the fillet of veal, leaving the bone in the center, and roast it as usual.

  2. Remove the meat from the bone with a sharp knife, leaving a cavity.

  3. Place the meat on a platter to keep warm.

Make the oyster sauce

  1. Scald the oysters in their own liquor.

  2. Strain the liquor.

  3. Stir the strained liquor with an equal amount of cream, white thickening, salt, and cayenne pepper.

  4. Boil the mixture until thick.

Fill and serve

  1. Chop the veal, free from gristle.

  2. Chop the oysters.

  3. Stir the chopped veal and oysters into the sauce until it reaches a mush-like consistency.

  4. Heat everything together.

  5. Pour the mixture into the cavity of the veal.

  6. If using mushrooms, chop them.

  7. Stew the chopped mushrooms in butter as a substitute for oysters.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

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

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Veal fillet
Forms the main meat that is hollowed out and filled with the sauce mixture.
Oysters
Provide a briny, savoury flavour and a soft, mushy texture when chopped into the sauce.
Cream
Adds richness and moisture, giving the sauce a smooth, rich body.
White thickening
Thickens the strained oyster liquor and cream into a sauce that holds the filling together.

The step that matters

Boil the sauce until thick. Cream and thickening only set into a stable sauce once boiled; if the sauce stays thin, the chopped veal and oysters will not hold together and the filling will run out of the cavity.

“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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