Name: Breast of Veal with Oysters
Ingredients: 1 breast of veal; veal caul; white oyster sauce

Why it works: Oyster and sauce are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,233 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Breast of Veal with Oysters

Ingredients

1 breast of veal
veal caul
white oyster sauce

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Remove the under bone and skin from the breast of veal.
Blanch and braise or roast the veal gently at 300°F (150°C) until very tender.
Once cooked, remove the veal caul.
Glaze the top of the breast and serve with white oyster sauce around it.

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.

Oyster + saucetop 14% of all pairs

Smell alikemoderate

Cooked together2,233 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Veal + oystertop 19% of all pairs

Smell alikelow

Cooked together988 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).