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Roast Fillet of Veal, a L’anglaise

A roasted veal fillet stuffed with a prepared filling, seasoned with salt and pepper, and coated with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Roast Fillet of Veal, a L’anglaise

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Remove the bone from the fillet of veal.

  2. Flatten the fillet with a meat mallet to lengthen it.

Stuff and season

  1. Make a deep incision between the fillet and the stuffing.

  2. Fill the incision with the stuffing.

  3. Season the fillet with coarse sea salt and black pepper.

  4. Spread butter over the fillet.

Roast

  1. Roast in a 350°F (175°C) oven until cooked through.

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. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal fillet
Forms the main body of the roast, cooking to a tender, sliceable meat.
Stuffing
Adds moisture and flavour inside the meat as it cooks.
Butter
Adds fat that carries flavour and promotes gentle browning on the surface.

The step that matters

Make a deep incision between the fillet and the stuffing. The pocket must be deep enough to hold the stuffing without tearing the meat open. Veal is lean, so an even, sealed roll helps the fillet cook uniformly and keeps the stuffing inside during roasting.

“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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