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Breast of Veal with Oysters

A veal breast cooked 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 ↓

Breast of Veal with Oysters

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

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

Cook

  1. Blanch and braise or roast the veal gently at 350°F (175°C) until very tender.

  2. Once cooked, remove the veal caul.

Glaze and serve

  1. 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.

  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

Veal breast
Provides the main body of the dish; slow, gentle cooking makes the meat very tender.
Veal caul
Fatty membrane that wraps the meat, adding moisture and richness during cooking.
White oyster sauce
Serves as the accompanying sauce, adding savoury, briny flavour around the meat.

The step that matters

Gentle cooking of the veal. Cooking at a low, steady heat lets the connective tissue break down slowly, so the meat becomes tender rather than tough and dry. Blanching first helps clean the surface and firm the meat before braising or 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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