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Stuffing for Veal

A bread and onion stuffing cooked with butter, spices, and egg yolk, used to stuff veal breasts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and thyme are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffing for Veal

Ingredients

Directions

Prepare the bread

  1. Soak the bread in tepid water.

  2. Chop the onion and fry it in butter until yellow.

  3. Wring the bread dry in a towel and add it to the butter and onion.

Season and bind

  1. Season with salt, pepper, and thyme, and stir until hot.

  2. Remove from heat and stir in the egg yolk.

  3. Stuff the mixture into the breast of 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. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Bread
Forms the bulk of the stuffing and absorbs the butter and seasoning.
Butter
Adds fat and richness, carrying flavour through the bread and onion.
Egg yolk
Binds the stuffing so it holds together once cooked.
Onion
Adds savoury sweetness and aroma when fried in butter.

The step that matters

Wringing the bread dry. Bread soaked in water carries excess moisture that can make the stuffing soggy and weaken its structure. Squeezing it dry before frying lets the bread take up butter and brown slightly instead of steaming.

Swap the onion

How well each one fits the dish's main ingredients (bread, butter, pepper, thyme, egg):

  1. Shallotfits better
  2. Leekfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against bread, butter, pepper, thyme, egg. 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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