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Veal Rolls

Veal rolls are veal slices rolled with bacon, forcemeat, egg yolk, and breadcrumbs, then fried or baked.

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 Rolls

Ingredients

Directions

Prepare the rolls

  1. Cut thin slices from a fillet of veal.

  2. Place a slice of fat bacon and a layer of forcemeat on each slice of veal.

  3. Roll the slices tightly into pieces about 2 inches long and 2 fingers thick, keeping the forcemeat in the middle.

  4. Fasten each roll with a small skewer.

Coat and cook

  1. Dip each roll into the egg yolk and sprinkle with bread crumbs.

  2. Fry or bake the rolls until they are a light brown color.

  3. Serve with gravy and forcemeat balls.

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
Forms the tender meat that wraps the filling.
Fat bacon
Melts during cooking, adding moisture and rich flavor to the lean veal.
Forcemeat
Provides a seasoned, moist filling that stays juicy inside the roll.
Egg yolk
Acts as a binder so the bread crumbs stick to the rolls.
Bread crumbs
Form a crisp, golden coating that browns during frying or baking.

The step that matters

Roll the slices tightly. Tight rolling keeps the forcemeat and bacon centered and prevents loose gaps that let the filling leak or dry out during cooking.

“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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