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Veal Olives

Veal olives are veal slices stuffed with bread, egg, onion, butter, salt, pepper, and cloves, then fried and served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Veal Olives

Ingredients

Directions

Prepare the olives

  1. Place a stuffing made of grated bread, egg, onion, butter, salt, and pepper on each slice of veal.

  2. Roll each piece tightly and tie with thread.

  3. Insert a few cloves into each slice.

Cook

  1. In a skillet, melt butter.

  2. Add finely chopped onions to the melted butter.

  3. Grate bread thickly over the veal olives in the skillet.

  4. Once cooked, transfer to a dish.

Make the gravy and serve

  1. Make gravy by adding thickened flour and seasoning.

  2. Pour the gravy over the veal olives.

  3. Remove the threads.

  4. Garnish with hard-boiled eggs, slicing at the table.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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

    Shared aroma: (e)-2-octenal (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 outer wrap that holds the stuffing and cooks into tender meat.
Grated bread
Absorbs moisture and binds the stuffing, and browns as a crisp topping.
Eggs
Bind the stuffing so it holds together when rolled and cooked.
Onions
Add savoury flavour and moisture to the stuffing and the pan.
Butter
Adds richness and helps the grated bread brown in the skillet.

The step that matters

Roll each piece tightly and tie with thread. If the roll is loose, the stuffing can escape during cooking and the olives may open up. A tight roll and secure tie keep the filling inside while the meat cooks evenly.

Swap the clove

How well each one fits the dish's main ingredients (veal, bread, egg, onion, butter, pepper):

  1. Parsleyfits better
  2. Sagefits better
  3. Garlicfits better
  4. Clovethe original

Fit is the average pairing score against veal, bread, egg, onion, butter, pepper. 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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