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Cannelon a LA Royale

A rolled veal and ham mixture wrapped in greased Soyer paper, baked, served with a tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cannelon a LA Royale

Ingredients

Directions

Prepare the cannelon

  1. Pass the veal through a mincing machine twice.

  2. Add the minced ham, pepper, salt, parsley, shallot, lemon peel, and nutmeg. Mix well.

  3. Incorporate the beaten eggs and shape the mixture into a roll.

  4. Wrap the roll in well-greased Soyer paper.

  5. Place the wrapped roll in a bag.

Cook and serve

  1. Cook for 25 minutes.

  2. Carefully remove from the bag and unroll.

  3. Place on a hot dish.

Make the tomato sauce

  1. Rub the tomatoes through a sieve into a saucepan.

  2. Add pepper, salt, powdered sugar, vinegar, and onion juice or garlic.

  3. Heat until hot and reduce slightly.

  4. Optionally add cooking port and butter for improved flavor.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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 roll and gives it a firm, sliceable texture when cooked.
Eggs
Bind the minced meat together so the roll holds its shape during cooking.
Ham
Adds savory, salty flavor and a contrasting texture to the minced veal.
Tomatoes
Provide acidity and body to the sauce, which is thinned and concentrated by reducing.
Powdered sugar
Balances the acidity of the tomatoes and vinegar in the sauce.

The step that matters

Cook the wrapped roll in the bag. The roll is cooked enclosed in its bag and paper, so it stays moist and holds its shape. Removing it carefully while hot keeps the roll intact.

Swap the shallot

How well each one fits the dish's main ingredients (veal, ham, pepper, parsley, lemon, nutmeg, egg):

  1. Shallotthe original
  2. Carrotfits about as well
  3. Spinachfits about as well
  4. Capsicumfits less well

Fit is the average pairing score against veal, ham, pepper, parsley, lemon, nutmeg, 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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