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Stuffed Oysters

Oysters filled with a veal and bread mixture, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Stuffed Oysters

Ingredients

Directions

Prepare

  1. Remove gills from oysters and drain on cloth.

  2. Season oysters with salt, pepper, and lemon juice.

  3. Chop veal and rub through a sieve.

Make the filling

  1. Cook stale bread with cream until smooth.

  2. Add veal and cook for 1 minute, then remove from heat.

  3. Mix in salt, pepper, lemon juice, and beaten egg white.

Stuff and coat

  1. Spread mixture on half of the oysters.

  2. Top with the other half and press together.

  3. Season fine crumbs with salt and pepper.

  4. Roll oysters in crumbs.

  5. Dip oysters in egg.

  6. Coat oysters with crumbs again.

Fry

  1. Fry in lard until golden.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Large oysters
Form the shell-like case that holds the filling and cooks to a tender center.
Raw veal
Adds a savory, meaty body to the filling once cooked and rubbed smooth.
Stale bread
Soaks up cream and thickens into a smooth paste that holds the filling together.
Cream
Adds moisture and richness, keeping the filling soft rather than dry.
Egg
Binds the filling and helps the crumb coating stick to the oysters.
Lard (in the method)
Conducts heat and browns the crumb coating to a golden, crisp crust.

The step that matters

Frying in lard until golden. Hot fat sets and browns the crumb coating quickly, so the crust crisps before the filling dries out or the coating absorbs excess grease.

“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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