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Veal Rolls a LA Jardiniere

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Rolls a LA Jardiniere

Ingredients

Directions

Prepare the forcemeat

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

  2. Chop trimmings with bacon or fat salt-pork.

  3. Mix chopped trimmings with breadcrumbs, onion juice, paprika, lemon juice, salt, and sautéed mushroom stems.

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

Roll and coat

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

  2. Shape remaining mixture into balls.

  3. Dredge rolls and balls with salt, pepper, and flour.

Cook and simmer

  1. Sauté in hot bacon fat or butter until light brown.

  2. Half cover with stock or thin cream and simmer for about 45 minutes 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  5. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 wrapper that encloses the forcemeat and cooks until tender.
Fresh breadcrumbs
Absorb moisture and give the forcemeat body so it holds its shape.
Beaten egg
Binds the forcemeat so the rolls and balls hold together when cooked.
Bacon or fat salt-pork
Adds fat that keeps the chopped forcemeat moist and well flavoured.
Flour
Dries the surface so the rolls and balls brown evenly when sautéed.

The step that matters

Sautéing in hot bacon fat or butter until light brown. Fat must be hot enough to brown the floured surface quickly; a cool pan lets the coating absorb grease and turn soggy before it browns.

Swap the onion

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

  1. Asparagusfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against veal, pork, lemon, mushroom, butter, egg, pepper. 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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