Skip to main content
Main

Roast Fillet of Veal with Mushrooms or Oysters

A roasted veal fillet served with a creamy oyster sauce, optionally flavored with mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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.

  2. Roast the fillet as directed in the previous recipe.

  3. Remove the meat from the oven.

  4. Cut out the bone, leaving a cavity.

Make the oyster sauce

  1. Scald the oysters in their own liquor.

  2. Strain the liquor.

  3. Stir in an equal quantity of cream, white thickening, salt, and cayenne pepper, and boil until thick.

  4. Chop the veal (free from gristle) and oysters.

  5. Stir into the sauce until it reaches a mush‑like consistency.

  6. Heat everything together.

Fill and serve

  1. Pour it into the cavity of the veal.

  2. If preferred, use chopped mushrooms stewed in butter instead of 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
Provides the main meat, which is roasted and then filled with the sauce.
Oysters
Supply the briny, savoury flavour and soft texture that form the body of the sauce.
Cream
Adds richness and moisture, mellowing the sauce and giving it a smooth body.
White thickening
Thickens the cream and oyster liquor into a smooth, spoonable sauce.

The step that matters

Boil the sauce until thick. Cream and the thickening must be boiled long enough for the starch to swell and set the liquid. If it stays thin, the sauce will run out of the cavity and will not coat the chopped veal and oysters.

“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

Mushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipesMock Oyster SoupMock Oyster Soup21 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes