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Veal Rolls

Veal rolls are thin slices of veal rolled with bacon, forcemeat, egg yolk, bread crumbs, and baked or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Rolls

Ingredients

Directions

Prepare the rolls

  1. Cut thin slices from a fillet of veal.

  2. Lay a thin 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, securing 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.

Serve

  1. 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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 wrapped around the filling.
Egg yolk
Acts as a binder so the bread crumbs adhere to the rolls.
Bread crumbs
Form a crisp, golden coating when fried or baked.
Fat bacon
Adds fat that keeps the filling moist and flavourful during cooking.
Forcemeat
Provides a savoury, moist filling inside the rolls.

The step that matters

Rolling the slices tightly. Loose rolls can unravel or open during frying or baking, letting the filling escape. Firm rolling, secured with a skewer, holds the shape so the filling stays inside and the rolls 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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