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Veal Rolls

Veal rolls are veal slices rolled with seasoned forcemeat, coated in egg yolk and flour, baked, and served with truffle and mushroom gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Rolls

Ingredients

Directions

Prepare the rolls

  1. Cut the veal into thin, neat slices.

  2. Place a portion of seasoned forcemeat on each slice.

  3. Roll the slices tightly and tie them with coarse thread.

  4. Dip each roll in beaten egg yolks and coat with flour.

Cook and serve

  1. Baste the rolls with butter and cook on a spit for 30 minutes.

  2. Prepare a gravy with chopped truffles and mushrooms.

  3. Serve the rolls with the gravy poured around them.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

Thin slices of veal
Forms the outer wrapping that holds the forcemeat in a rolled shape.
Forcemeat (seasoned)
Fills the rolls with a soft, savoury stuffing that stays moist during cooking.
Eggs (yolks only)
Binds the flour coating to the rolls and helps it set and brown.
Flour
Forms a light coating that helps the surface brown during cooking.
Butter
Adds fat that promotes browning and richness on the rolls' surface.

The step that matters

Roll the slices tightly. Loose rolls can open or let filling escape during cooking, so tight rolling and secure tying keep the forcemeat enclosed and the shape intact.

“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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