Skip to main content
Main

Veal Roulade

A veal roulade stuffed with ham, bacon, shallots, herbs, and breadcrumbs, braised in stock and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
Jump to recipe ↓

Why it works: Shallot and capers match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 405 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Roulade

Ingredients

Directions

Prepare the veal

  1. Remove the bones from the breast of veal without cutting the upper meat.

  2. Beat the veal with a rolling pin.

Make the roulade

  1. Mix the minced ham, bacon, chopped shallot, parsley, capers, winter savory, lemon peel, nutmeg, salt, pepper, thyme, bread crumbs, gherkin strips, and beaten egg yolks.

  2. Spread the mixture over the veal and roll it up into a sausage shape.

  3. Tie the rolled veal with kitchen twine and brush it with clarified butter.

Cook and serve

  1. In a stewpan, heat some butter and brown the veal delicately.

  2. Add the veal stock and milk, cover with buttered paper, and cook gently for about 3 hours.

  3. Let it cool, remove the twine, glaze, and serve in slices as a breakfast 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. Shallot + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together405 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Shallot + winter savorytop 1% of all pairs
    Smell alikestrong
    Cooked together221 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Winter savory + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together406 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Parsley + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together1,550 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Veal breast
Forms the outer wrapper and provides the main meat that becomes tender during slow cooking.
Bread crumbs
Absorb moisture and help bind the stuffing so it holds together when sliced.
Egg yolks
Bind the stuffing and set during cooking, helping the roulade hold its shape.
Bacon
Adds fat and savory flavor that keeps the stuffing moist during long cooking.
Lean ham
Contributes savory, salty flavor to the stuffing.
Veal stock
Provides liquid for gentle braising, building flavor in the cooking liquid.

The step that matters

Cook gently for about 3 hours. Slow, gentle heat with a covered pan keeps the veal moist and lets the connective tissue soften. A hard boil would toughen the meat and dry out the stuffing.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, ham, shallot, parsley, capers, winter savory, lemon):

  1. Thymefits better
  2. Tarragonfits better
  3. Marjoramfits better
  4. Nutmegthe original

Fit is the average pairing score against veal, ham, shallot, parsley, capers, winter savory, lemon. 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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes