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Veal Olives

Veal slices rolled with bacon, forcemeat, and breadcrumbs, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Olives

Ingredients

Directions

Prepare the olives

  1. Flatten the veal slices with a chopper.

  2. Beat the egg in a plate and rub it over the veal.

  3. Lay the bacon on the veal and rub with more egg.

  4. Spread a thin layer of veal forcemeat over the bacon.

  5. Roll up the veal tightly and rub with egg again.

Coat and roast

  1. Roll the olives in fine bread crumbs.

  2. Place on a spit and roast over a brisk fire for 45 minutes.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. 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 fillet
Forms the wrapping that holds the bacon and forcemeat together as it cooks.
Egg
Acts as a sticky coating that helps the bread crumbs adhere to the outside.
Fat bacon
Adds fat that keeps the lean veal moist and flavourful during roasting.
Veal forcemeat
Provides a savoury filling that sets as it cooks, adding body inside the roll.
Fine bread crumbs
Form a crisp, golden outer crust as the olives brown over the fire.

The step that matters

Rolling the olives tightly. Loose rolls can open or let filling escape during roasting. Tight rolling with egg held in place keeps the forcemeat inside and the bread crumbs attached to the outside.

“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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