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Veal Rolls a LA Jardiniere

Veal rolls stuffed with bacon, breadcrumbs, mushrooms, and seasonings, then browned and simmered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Veal Rolls a LA Jardiniere

Ingredients

Directions

Prepare

  1. Pound veal slices to 1/4 inch thick and cut into 3x5 inch pieces.

  2. Chop trimmings with bacon or fat salt pork.

Make the forcemeat

  1. Mix chopped trimmings with fresh bread crumbs, onion juice, paprika, lemon juice, salt, chopped mushroom stems, and sauté in butter.

  2. Add beaten egg and enough stock or water to keep the mixture moist but shapeable.

Roll and cook

  1. Spread forcemeat on each veal slice, roll tightly, and secure with small buttered skewers.

  2. Shape remaining mixture into balls.

  3. Dredge rolls and balls with salt, pepper, and flour, then sauté in hot bacon fat or butter until light brown.

  4. Half cover with stock or thin cream and simmer for about 45 minutes, or until tender.

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

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

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

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

What each ingredient does

Veal
Forms the tender outer wrap that encloses the forcemeat filling.
Fresh bread crumbs
Absorb liquid and give the forcemeat a soft, binding body.
Butter
Adds richness and helps the rolls brown when sautéed.
Beaten egg
Binds the forcemeat so it holds its shape during cooking.
Bacon or fat salt pork
Adds fat and savoury flavour that keeps the filling moist.

The step that matters

Rolling and simmering the veal rolls. If the forcemeat is too wet or the rolls are loose, they can fall apart during simmering. Rolling tightly and securing with skewers keeps the filling inside, and simmering gently over a long time lets the veal become tender without toughening.

Swap the lemon

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

  1. Coconutfits about as well
  2. Avocadofits about as well
  3. Applefits about as well
  4. Lemonthe original

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