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Veal Olives

Veal Olives are thin veal slices rolled with bacon and forcemeat, braised in weak broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Olives

Ingredients

Directions

Prepare

  1. Rub the veal slices with egg.

  2. Spread veal forcemeat over the bacon slices.

  3. Roll up the olives tightly and tie with thread.

Cook

  1. Braise or stew them gently in weak broth for 1 hour if the veal is uncooked, less if it is already cooked.

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. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Veal
Forms the outer wrapping that holds the filling and becomes tender during slow braising.
Egg
Coats the veal slices and helps the forcemeat and wrapping bind together.
Bacon
Adds fat and savoury flavour that seasons the filling and moistens the rolls as they cook.
Veal forcemeat
Provides the seasoned filling that is rolled inside each olive.

The step that matters

Braise gently for the right time. Gentle simmering in weak broth tenderises the veal and keeps it moist. If the veal is uncooked it needs the full hour, while already cooked veal needs less time, so overcooking can dry out and toughen the meat.

“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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