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Cannelon a LA Royale

A rolled veal and ham dish baked in a paper-wrapped roll, served with a tomato-based 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 veal mixture

  1. Pass the veal through a meat chopper twice.

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

  3. Add the beaten eggs.

  4. Shape the mixture into a roll.

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

  6. Place it in a bag.

Cook and serve the cannelon

  1. Cook in a 300°F (150°C) oven for 25 minutes.

  2. Carefully remove from the bag.

  3. Unroll.

  4. Serve on a hot dish with Portugaise sauce.

Make the Portugaise sauce

  1. Rub the tomatoes through a sieve.

  2. Place the pulp in a saucepan.

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

  4. Heat until hot.

  5. Allow to reduce.

  6. 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

Cold roast veal
Forms the main body of the roll and gives it a firm, sliceable texture.
Eggs
Bind the minced meat together so the roll holds its shape when cooked.
Ripe tomatoes
Provide the acidic, fruity base of the sauce once strained and reduced.
Cooked ham
Adds savory, salty flavor throughout the minced meat filling.

The step that matters

Shape and wrap the roll tightly. Eggs set as the mixture cooks, so a loosely shaped or loosely wrapped roll can open up or lose its form. A firm, even roll cooks more uniformly and slices cleanly.

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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