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Ereast of Veal with Oysters

Breast of white veal is braised or roasted until tender, glazed, and served with white oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Ereast of Veal with Oysters

Ingredients

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.

Prepare

  1. Remove the under bone and skin from the breast of veal.

  2. Blanch the veal.

Cook

  1. Braise or roast the veal gently at 300°F (150°C) until very tender, covered with veal caul.

  2. Once cooked, remove the caul.

  3. Glaze the top of the breast.

Serve

  1. Serve with white oyster sauce around the veal.

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. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Veal + oystertop 19% of all pairs
    Smell alikelow
    Cooked together988 recipes

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

  3. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Breast of white veal
Main cut that becomes tender and juicy through long, gentle cooking.
Veal caul
Fatty membrane that wraps the meat, adding moisture and richness while it cooks.
White oyster sauce
Provides a savoury, briny sauce that complements the mild veal.

The step that matters

Gentle braising or roasting until very tender. Veal breast is rich in connective tissue. Low, gentle heat lets collagen slowly soften into gelatin, giving tenderness; high heat would toughen the meat and dry it out.

“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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