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Veal Rolls

Veal rolls are slices of veal rolled with bacon, force meat, egg, and bread crumbs, fried and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and egg 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 Rolls

Ingredients

Directions

Prepare the rolls

  1. Cut slices from a cold fillet of veal, each ½ inch thick.

  2. Brush each slice with beaten egg.

  3. Place a thin slice of fat bacon over each piece of veal.

  4. Spread force meat thinly over the bacon.

  5. Roll up each piece tightly.

Coat and fry

  1. Coat the rolls in bread crumbs.

  2. Fry the rolls until rich brown, about 10 to 15 minutes.

Serve

  1. Serve with mushroom sauce or brown gravy.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Bread + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

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

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

  4. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  5. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

What each ingredient does

Cold fillet of veal
Forms the main body of each roll and provides the meat filling.
Bread crumbs
Forms a crisp, browned outer coating when the rolls are fried.
Fat bacon
Adds fat that bastes the veal and flavors the roll as it cooks.
Force meat
Adds a seasoned layer that moistens the veal inside the roll.
Egg
Acts as a binder so the bread crumbs stick to the rolls.

The step that matters

Roll up each piece tightly. A loose roll can unwind or open while frying, letting the filling spill out. Tight rolling keeps the layers together so the rolls hold their shape and cook evenly.

“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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