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Breast of Veal, with Truffles & LA Italian

A braised veal breast served with truffles and a sauce of coulis, Madeira wine, and Seville orange juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Breast of Veal, with Truffles & LA Italian

Ingredients

Directions

Braise the veal

  1. Braise the veal whole as for ragout.

Make the sauce

  1. Slice the truffles and add them to the coulis.

  2. Add a little of the braising liquid to the truffles and coulis, and bring to a boil.

  3. Stir in the Madeira wine and Seville orange juice.

Finish and serve

  1. Remove the veal from the braise and place it on a cloth to dry the fat.

  2. Serve the veal on a dish, topping it with the truffles and sauce, leaving as many truffles on the veal as possible.

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 + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  2. Truffle + madeira winetop 13% of all pairs
    Smell alikelow
    Cooked together195 recipes
  3. Veal + madeira winetop 19% of all pairs
    Smell alikelow
    Cooked together211 recipes
  4. Madeira wine + orangetop 26% of all pairs
    Smell alikelow
    Cooked together95 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Truffle + orangetop 28% of all pairs
    Smell alikemoderate
    Cooked together78 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 breast
Forms the main body of the dish, becoming tender through slow braising.
Truffles
Add a strong earthy aroma that defines the dish.
Coulis
Provides the base of the sauce, carrying flavour and moisture to the truffles.
Madeira wine
Adds sweetness and depth of flavour to the sauce.
Seville orange juice
Adds acidity that brightens and balances the rich sauce.

The step that matters

Bringing the truffle sauce to a boil. Truffle aroma is volatile and fades with prolonged heat, so the sauce should be heated only until it boils and the wine and juice are stirred in at the end to keep the flavour fresh.

Swap the orange

How well each one fits the dish's main ingredients (veal, truffle, madeira wine):

  1. Lemonfits better
  2. Applefits about as well
  3. Orangethe original
  4. Currantfits about as well

Fit is the average pairing score against veal, truffle, madeira wine. 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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