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Veal Olives

Veal olives are veal fillet slices stuffed with boiled ham, seasoned, breaded, baked, and simmered in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Veal Olives

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the veal

  1. Remove the bone from the fillet and cut thin slices.

  2. Beat the slices flat and rub them with the beaten egg yolk.

  3. Place a slice of boiled ham on each piece.

  4. Sprinkle with salt, pepper, nutmeg, parsley, and bread crumbs.

  5. Roll each piece up tightly.

  6. Tie the rolled pieces.

Coat and bake

  1. Rub the tied rolls with egg.

  2. Roll the eggs‑coated rolls in bread crumbs.

  3. Place the rolls on a baking sheet.

  4. Bake in a 400°F (200°C) oven.

  5. When browned on one side, turn them over.

Simmer

  1. Cover the rolls with stock.

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

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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 the roll and becomes tender with slow simmering.
Egg yolk
Acts as a binder that helps the bread crumbs and seasonings stick to the veal.
Boiled ham
Adds savoury, salty flavour inside each roll.
Bread crumbs
Form a crisp, browned outer coating when baked.

The step that matters

Roll each piece up tightly. Loose rolls can open or unravel during baking and simmering, so the filling spills out. Tight rolling and tying hold the layers together while the meat cooks.

Swap the nutmeg

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

  1. Marjoramfits better
  2. Thymefits about as well
  3. Tarragonfits about as well
  4. Nutmegthe original

Fit is the average pairing score against veal, egg, ham, pepper, parsley, bread. 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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