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Veal Olives

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

  1. Lay the bacon slices flat.

  2. Place a slice of veal on each bacon slice.

  3. Wash the veal with the egg yolk.

  4. Add a layer of light forcemeat on top of the veal.

  5. Roll up each olive tightly and run a skewer through the side.

  6. Tie with string to secure.

  7. Trim the ends with a sharp knife.

  8. Roast gently until cooked through.

  9. Serve with a cullis sauce underneath.

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

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