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Stuffed Breast of Veal

Stuffed veal breast filled with a forcemeat of veal, marrow, bacon, herbs, onion, mushrooms, and eggs, served with artichoke garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Nutmeg and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,115 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Stuffed Breast of Veal

Ingredients

Directions

Prepare the forcemeat

  1. Mix the veal, beef marrow, chopped bacon, sweet herbs, onion, chopped mushrooms, salt, pepper, nutmeg, and raw egg yolks to make a forcemeat.

  2. Stuff the forcemeat into the breast of veal.

Cook and finish

  1. Place the stuffed veal in a stewpan to cook.

  2. Pound and sift the blanched almonds.

  3. Mix the powdered yolks of the hard-boiled eggs with the almonds.

  4. Add the mixture to the gravy in the pot.

  5. Let the gravy boil.

  6. Serve the meat garnished with slices of artichoke.

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. Nutmeg + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

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

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal
Forms the main body of the dish, holding the forcemeat as it cooks.
Raw egg yolks
Bind the forcemeat so it holds together when stuffed and cooked.
Beef marrow
Adds richness and moisture to the forcemeat.
Hard-boiled egg yolks
Powdered and stirred into the gravy, they thicken and enrich it.
Almonds
Pounded and added to the gravy, they add body and a mild nutty flavour.

The step that matters

Adding the almond and yolk mixture to the gravy. Powdered almonds and egg yolks can clump or curdle if dropped in unevenly. Mixing them smooth first and adding them to the gravy gradually helps them disperse and thicken the sauce evenly.

Swap the almond

How well each one fits the dish's main ingredients (veal, beef, onion, mushroom, pepper, nutmeg, egg):

  1. Beansfits better
  2. Chestnutfits better
  3. Sesamefits better
  4. Almondthe original

Fit is the average pairing score against veal, beef, onion, mushroom, pepper, nutmeg, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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