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Roast Fillet of Veal

A veal fillet roasted and stuffed with oysters, bread crumbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and oyster are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,545 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Roast Fillet of Veal

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 the stuffing

  1. Preheat the oven to 350°F (175°C).

  2. Remove the gills from the oysters and reserve the oyster liquor.

  3. Moisten the bread crumbs with the oyster liquor.

  4. Add salt and pepper to the mixture.

  5. Bind the stuffing with beaten eggs.

Stuff and roast

  1. Stuff the fillet of veal with the mixture.

  2. Dust the roast with flour.

  3. Place the roast in a baking dish, add 1 cup of water, and bake.

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. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

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

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

  3. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the stuffing so it holds together when the roast is sliced.
Bread crumbs
Absorb the oyster liquor and give the stuffing its body.
Oysters
Add briny flavor and moisture to the stuffing.
Flour
Dusted on the roast to help the outside brown.

The step that matters

Bind the stuffing with beaten eggs. Egg proteins set when heated and hold the moistened crumbs together. If the stuffing is loose, it can fall apart or leak out of the veal while it roasts and when it is sliced.

“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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