Why it works: Veal and bread are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 3,056 recipes. Both carry cis-3-hexenol, which smells green, grassy. The science ↓
Breast of Veal Stuffed
Ingredients
Directions
Prepare
Prepare a good bread stuffing and fill the breast of veal loosely.
Sew up the opened end of the breast.
Braise and finish
Braise in a pan with vegetables, keeping the pan covered.
Cook until well done.
Make sauce in the roasting pan as you would for roast beef.
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 + breadtop 17% of all pairsSmell alikelowCooked together3,056 recipes
Shared aroma: cis-3-hexenol (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal breast
- Forms the main body of the dish and carries the stuffing while it braises.
- Bread stuffing
- Fills the cavity, adding moisture and bulk to the meat as it cooks.
- Vegetables
- Sit under the braising meat, flavouring the cooking liquid that becomes the sauce.
The step that matters
Fill the breast loosely. Stuffing packed tightly swells as it heats and can tear the meat or stay dense. Loose filling leaves room for expansion, so the stuffing cooks evenly and the roll holds together during braising.
“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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