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Veal, Breast Of, Stuffed and Stewed

A veal breast stuffed with forcemeat, sweetbread, mushrooms, and carrots, stewed in stock and wine, finished with sauce and garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal, Breast Of, Stuffed and Stewed

Ingredients

Directions

Prepare the veal

  1. Prepare the forcemeat and finely mince the sweetbread.

  2. Raise the skin of the veal and place the mixture underneath in a thin layer.

  3. Sew the edges and place the meat in a stewpan.

Stew

  1. Pour in the veal stock and white wine, cover with buttered paper and lid.

  2. Cook for 1.5 hours.

  3. Add mushrooms and young carrots, cooking until the carrots are done.

Finish and serve

  1. Remove the meat and place it on a hot dish.

  2. Pour thick Bechamel or Supreme Sauce over the meat.

  3. Garnish with chopped truffle, parsley, and grated ham or tongue.

  4. Reduce the gravy, season, thicken slightly, and pour around the dish.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  3. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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, becoming tender through slow stewing.
Sweetbread
Finely minced, it adds richness and a soft, delicate texture to the stuffing.
Veal forcemeat
Forms a thin layer under the skin that moistens and flavors the meat as it cooks.
Veal stock
Provides liquid for stewing and body for the final gravy.
White wine
Adds acidity and aroma to the cooking liquid, balancing the richness of the veal.
Butter
Adds fat and flavor, and buttered paper helps protect the meat from drying.

The step that matters

Raising the skin and spreading the forcemeat. The forcemeat must lie in an even, thin layer and the edges must be sewn tightly. Gaps or thick spots let filling leak or cook unevenly during the long stew, so the meat is not properly moistened or held together.

Swap the carrot

How well each one fits the dish's main ingredients (veal, white wine, mushroom, butter, sauce, truffle, parsley):

  1. Shallotfits better
  2. Asparagusfits about as well
  3. Chivefits about as well
  4. Carrotthe original

Fit is the average pairing score against veal, white wine, mushroom, butter, sauce, truffle, parsley. 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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