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Veal Roulades

Veal roulades are thin veal slices rolled around ham or bacon, seasoned, battered, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley 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 ↓

Veal Roulades

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rolls

  1. Mix the salt, pepper, cayenne, lemon rind, nutmeg, shallot, and parsley in a bowl.

  2. Roll the veal slices in the seasoning mixture until both sides are covered.

  3. Cut the ham or bacon into pieces that are ¼ inch wide, ¼ inch thick, and 1 inch long.

  4. Roll the seasoned veal around the pieces of ham or bacon.

Fry and serve

  1. Dip the rolls in frying batter and drop them in hot fat at 400°F (200°C).

  2. Fry until pale brown, about 5 to 7 minutes.

  3. Arrange on a napkin and garnish with parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Shallot + parsleytop 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. Nutmeg + parsleytop 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
Thin slices wrap around the filling and form the tender outer layer of each roll.
Ham or bacon
Adds savoury fat and moisture inside the roll as it cooks.
Flour
Helps the frying batter coat the rolls and set into a crisp, golden crust.
Shallot
Adds a mild savoury onion flavour that blends into the seasoning.
Lemon rind
Contributes bright citrus aroma that lifts the rich veal and ham.

The step that matters

Fry in hot fat at 400°F (200°C). Hot fat sets the batter quickly so the coating browns crisply and absorbs less grease, while the thin veal cooks through without drying out.

Swap the nutmeg

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

  1. Capersfits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, ham, flour, pepper, lemon, shallot, parsley. 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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