Why it works: Veal and turkey work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓
Veal Pigeon
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
Spread the veal steak with turkey dressing.
Roll up the steak and tie it with a cord.
Bake and serve
Bake in a 350°F (175°C) oven for two hours, basting often.
Serve hot or cold.
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.
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Veal + turkeytop 15% of all pairsSmell alikelowCooked together393 recipes
Shared aroma: trans-2-decenal (waxy, orange).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal steak
- Forms the main body of the dish, becoming tender during long, moist baking.
- Turkey dressing
- Adds flavour and moisture to the veal as it fills the rolled steak.
The step that matters
Basting often during baking. Veal is lean and can dry out over a two-hour bake. Regular basting spoons moisture back over the surface, helping keep the meat juicy and the exterior from drying.
“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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