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Cannelon De Boeuf

A baked roll of chopped beef and ham mixed with stock, egg, seasonings, and lemon rind, served with ketchup gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and summer savory match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 214 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cannelon De Boeuf

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 roll

  1. Combine the chopped beef, ham, stock, beaten egg, salt, pepper, thyme, summer savory, and lemon rind in a bowl, then mix well to form a uniform mixture.

  2. Shape the mixture into a long roll and wrap it in buttered paper.

Bake and serve

  1. Bake in a preheated oven at 350°F (175°C) for 45 minutes.

  2. Prepare a brown gravy seasoned with ketchup to pour over the dish.

  3. Garnish with small force-meat balls and the yolks of hard-boiled eggs.

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. Thyme + summer savorytop 1% of all pairs
    Smell alikestrong
    Cooked together214 recipes

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

  2. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  5. Summer savory + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together115 recipes

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

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

What each ingredient does

Roast beef
Forms the main body of the roll and gives it its meaty flavour and structure.
Boiled ham
Adds savoury, salty flavour and a firmer, more sliceable texture to the mixture.
Beaten egg
Binds the chopped meats together so the roll holds its shape when baked.
Stock
Adds moisture so the mixture stays tender rather than drying out in the oven.

The step that matters

Shaping and wrapping the roll. The mixture must be firmly and evenly shaped before baking, because the egg binds it as it sets. A loose or uneven roll can crumble or cook unevenly in the oven.

“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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