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Roast Fillet of Yeal with Mushrooms or Oysters

A roasted veal fillet stuffed with oysters or mushrooms in a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Roast Fillet of Yeal with Mushrooms or Oysters

Ingredients

Directions

Prepare the veal

  1. Prepare the fillet of veal, leaving the bone in the center.

  2. Roast the fillet as directed in the previous recipe.

  3. Remove the meat from the bone with a sharp knife, leaving a cavity.

  4. Place the meat on a platter to keep hot.

Make the filling

  1. Scald the oysters in their own liquor, then remove them and strain the liquor.

  2. Stir the cream, white thickening, salt, and cayenne into the strained liquor and boil until thick.

  3. Chop the veal (free from gristle) and oysters, then stir into the sauce until it reaches a mush-like consistency.

  4. If preferred, use chopped mushrooms stewed in butter instead of oysters.

Assemble and serve

  1. Heat everything together and pour it into the cavity of the veal.

  2. Make gravy as directed in the previous recipe.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

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

  5. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

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

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

What each ingredient does

Veal fillet
Provides the main meat, which is roasted and then hollowed to hold the filling.
Oysters
Give the filling its briny, savoury flavour and a soft, mush-like body when chopped into the sauce.
Cream
Adds richness and body to the sauce, helping it thicken smoothly with the white thickening.
White thickening
Thickens the strained oyster liquor into a sauce that holds the chopped filling together.

The step that matters

Boiling the thickened sauce. The cream and white thickening must be boiled until the sauce is properly thick before the chopped veal and oysters go in. Starch thickens only when it reaches a boil, and a thin sauce would run out of the cavity instead of holding the filling.

“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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