Name: Veal and Oysters
Ingredients: veal, cut into thin bits; flour, for dredging; lard, for frying; 1 can of oysters, drained

Why it works: Veal and oyster work together. They rank in the top 19% of all ingredient pairs, and 988 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Veal and Oysters

Ingredients

veal, cut into thin bits
flour, for dredging
lard, for frying
1 can of oysters, drained

Directions

Heat lard in a saucepan until hot.
Dredge the veal bits in flour and fry them in the hot lard until nearly done.
Add the drained oysters to the pan and cook until they are done.
Serve hot.

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 aroma chemistry they share, and how many recipes mention both.

Veal + oystertop 19% of all pairs

Aroma overlaplow

Mentioned together988 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Flour + oystertop 25% of all pairs

Aroma overlapmoderate

Mentioned together4,582 recipes

Shared aroma: hexanal (grass, green).
Veal + flourtop 28% of all pairs

Aroma overlaplow

Mentioned together5,886 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal: Forms the main body of the dish, cooked through in hot lard.
Flour: Coats the veal so it browns in the hot fat and gains a light crust.
Oysters: Add a briny, savoury flavour and cook quickly in the pan with the veal.

“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.