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Cannelon a LA Royale

A veal roulade wrapped in paper, baked, served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and lemon 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 ↓

Cannelon a LA Royale

Ingredients

Directions

Prepare the cannelon

  1. Pass the veal through a mincing machine twice.

  2. Add the minced ham, pepper, salt, parsley, shallot, lemon peel, and nutmeg. Mix well.

  3. Add the beaten yolks and whites of the eggs.

  4. Shape into a roll.

  5. Wrap in greased Soyer paper.

  6. Place in a bag.

Cook and make the sauce

  1. Cook for 25 minutes in a 300°F (150°C) oven.

  2. For the sauce, rub the tomatoes through a sieve into a saucepan.

  3. Add pepper, salt, sugar, vinegar, and onion juice or garlic.

  4. Heat and reduce slightly.

  5. Optionally, add cooking port and butter for improved flavor.

Serve

  1. Serve the cannelon on a hot dish with the sauce.

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

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

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Cold roast veal
Forms the bulk of the roll, giving it a firm, sliceable body when minced.
Eggs
Bind the minced meat and set on cooking, holding the roll together.
Cooked ham
Adds savoury flavour and salty depth to the meat mixture.
Ripe tomatoes
Provide the base of the sauce, adding acidity and fresh flavour.
Sugar
Balances the acidity of the tomatoes and vinegar in the sauce.

The step that matters

Reducing the tomato sauce. Heating and reducing slightly concentrates the tomato flavour and thickens the sauce. Stopping too early leaves it thin and watery, while over-reducing makes it sticky and sharp.

Swap the shallot

How well each one fits the dish's main ingredients (veal, ham, pepper, parsley, lemon, nutmeg, egg):

  1. Shallotthe original
  2. Carrotfits about as well
  3. Spinachfits about as well
  4. Capsicumfits less well

Fit is the average pairing score against veal, ham, pepper, parsley, lemon, nutmeg, 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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