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Veal Olives

Veal Olives is a dish of veal slices stuffed with bacon and forcemeat, breaded, fried, and served with a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Olives

Ingredients

Directions

Prepare the olives

  1. Cut veal into 6 slices and flatten with a chopper.

  2. Brush each slice with beaten egg yolk.

  3. Place a slice of bacon on each veal slice. Brush the bacon with egg yolk.

  4. Spread veal forcemeat on top of the bacon.

  5. Roll each piece tightly and bind with twine.

  6. Flour the olives. Brush the olives with egg. Roll the olives in bread crumbs.

Make the gravy

  1. For the gravy, combine veal and poultry bones, butter, onions, parsley, mace, cloves, and peppercorns in a stewpan.

  2. Brown the ingredients over heat.

  3. Gradually add hot water.

  4. Bring to a boil.

  5. Thicken with flour mixed with cold water.

  6. Add ketchup. Add brown sugar.

Cook and serve

  1. Melt dripping in a frying pan.

  2. Add the olives to the pan. Brown the olives lightly.

  3. Drain the olives and place them in a saucepan.

  4. Cover the olives with boiling gravy. Simmer gently until cooked.

  5. Transfer olives to a dish. Strain gravy over the olives.

  6. Garnish with lemon slices and parsley sprigs. Serve fried bacon on a separate dish.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal fillet
Forms the wrapped outer layer that holds the filling together and cooks tender.
Veal forcemeat
Provides a savory, moist filling that fills the roll.
Fat bacon
Adds fat and savory flavor that bastes the filling as it cooks.
Egg yolk
Acts as a binder so the bread crumb coating adheres.
Bread crumbs
Forms a crisp, golden browned crust when fried.
Flour
Thickens the gravy and helps the coating brown evenly.

The step that matters

Brown the olives lightly. Searing the coated rolls in hot dripping sets the crust and seals in juices before simmering. Browning too hard can scorch the crumbs before the centre cooks through.

Swap the onion

How well each one fits the dish's main ingredients (veal, egg, flour, bread, lemon, parsley, butter):

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against veal, egg, flour, bread, lemon, parsley, butter. 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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