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Veal Olives

Rolled veal fillet with force-meat and bacon, simmered in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and meat are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Olives

Ingredients

Directions

Prepare the veal

  1. Flatten the veal slices with a meat mallet.

  2. Brush the slices with the beaten egg.

  3. Spread a layer of force-meat on each slice.

  4. Brush the slices with egg again.

  5. Roll the slices tightly.

Braise

  1. Place the rolled veal in a stewpan.

  2. Layer bacon on the bottom of the stewpan.

  3. Place the rolled veal on top of the bacon.

  4. Add a few spoonfuls of stock.

  5. Cover with more bacon.

  6. Simmer gently for 1 hour.

Finish and serve

  1. Remove the veal from the stewpan.

  2. Dry the veal with a cloth.

  3. Serve the veal with a sharp 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. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  2. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  3. Meat + spreadtop 28% of all pairs
    Smell alikelow
    Cooked together27 recipes

    Shared aroma: ethyl acetate (pineapple, fruity).

  4. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

  5. Egg + spreadtop 30% of all pairs
    Smell alikelow
    Cooked together250 recipes

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

What each ingredient does

Veal fillet
Forms the main body of each olive, staying tender when rolled and simmered.
Egg
Acts as a binder, helping the force-meat and coating adhere to the veal.
Force-meat
Adds a moist, savoury filling that keeps the rolled veal juicy during cooking.
Bacon
Lines the pan and adds fat and savoury flavour as it cooks against the veal.
Stock
Provides liquid for gentle simmering, keeping the veal moist and flavourful.

The step that matters

Simmer gently for 1 hour. Gentle simmering keeps the veal tender and moist. A hard boil toughens the meat's proteins and can dry out the rolls, so keep the liquid barely moving.

“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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