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Fillet of Veal with Force Meat

A veal fillet stuffed with a mixture of breadcrumbs, herbs, bacon or butter, egg, cream, and oysters, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Fillet of Veal with Force Meat

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 stuffing

  1. Remove the bone from the fillet of veal.

  2. In a bowl, mix the bread crumbs, sweet marjoram, lemon peel, thyme, parsley, bacon (or butter), raw egg, and sweet cream.

  3. Season the mixture with salt and cayenne to taste.

  4. Prepare another mixture with the oysters, rolled cracker, butter, chopped celery, salt, and cayenne to taste.

Stuff and bake

  1. Make cuts in the fillet and stuff each cut with the first mixture.

  2. Tie the fillet and cover it with a thin paste that can be removed.

  3. Bake in a moderate oven at 350°F (175°C) until cooked through.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Marjoram + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,979 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Marjoram + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together957 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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 body of the dish, cooked through around the stuffing.
Bread crumbs
Absorb moisture and bind the stuffing so it holds its shape when sliced.
Raw egg
Binds the stuffing mixture and helps it set during baking.
Sweet cream
Adds moisture and richness to the stuffing, keeping it tender.
Oysters
Contribute savory flavor and a moist, tender texture to the second stuffing.
Rolled cracker
Absorbs liquid and gives the oyster stuffing body and structure.

The step that matters

Stuff and bake until cooked through. Raw egg and oysters in the stuffing must reach a safe internal temperature, and the thick fillet can cook unevenly, so the centre may stay underdone if not checked.

“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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