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Bombarded Veal with Force-meat

A veal fillet stuffed with force-meat, spinach, oysters, marrow, egg yolks, and bread crumbs, baked in gravy and served with a truffle ketchup sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bombarded Veal with Force-meat

Ingredients

Directions

Prepare the veal

  1. Remove the bone from the veal and make nicks around it, about 1 inch apart.

  2. Fill each nick alternately with force-meat, spinach, bread crumbs mixed with oysters and beef marrow, and chopped yolks of eggs.

  3. Wrap the caul tightly around the veal and place it in a deep pot with 1 pint of veal gravy.

Bake and make the sauce

  1. Cover the pot with a coarse paste and bake until cooked through.

  2. Once ready, skim off the fat from the gravy and pour it into a saucepan.

  3. Add 1 tablespoon of ketchup and ½ ounce of truffles to the gravy.

  4. Thicken the gravy with butter and flour, then bring to a gentle boil.

Serve

  1. Serve the veal and pour the sauce over 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.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Bread + beeftop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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 and is the meat that cooks through in the pot.
Eggs
Yolks bind the stuffing mixture together and help it set as it cooks.
Bread crumbs
Absorb moisture and give the stuffing body and a softer texture.
Butter
Combined with flour to thicken the gravy and add richness to the sauce.
Flour
Thickens the gravy with butter by absorbing liquid and swelling as it heats.
Beef marrow
Adds richness and fat to the stuffing, keeping it moist as it cooks.

The step that matters

Thicken the gravy with butter and flour, then bring to a gentle boil.. Flour must be cooked with the butter and liquid at a gentle boil to swell fully and thicken smoothly. Boiling too hard or skipping the cooking time can leave the sauce pasty or floury-tasting.

Swap the spinach

How well each one fits the dish's main ingredients (veal, meat, bread, oyster, beef, egg, butter):

  1. Asparagusfits better
  2. Potatofits better
  3. Shallotfits better
  4. Spinachthe original

Fit is the average pairing score against veal, meat, bread, oyster, beef, egg, butter. 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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