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Veal Olives

Veal olives are thin veal slices rolled with forced meat and bacon, seasoned, simmered, and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 olives

  1. Flatten the veal slices with a meat mallet to make them thin.

  2. Brush the slices with the beaten egg.

  3. Spread a layer of forced meat over each slice, then sprinkle with salt and pepper.

  4. Roll the slices tightly and wrap them in thin bacon.

Cook

  1. Place a little stock in a stew pan that can hold the rolls.

  2. Cover the bottom of the pan with bacon, place the veal olives in, and cover with more bacon and writing paper.

  3. Cook over low heat for 1 hour.

  4. Remove the olives, dry them, and glaze.

Serve

  1. Pour sauce piquant into the serving dish, place the olives on top, and garnish with paste or croutons.

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. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes
  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

What each ingredient does

Veal fillet
Forms the thin wrapped outer layer that holds the stuffing and cooks into tender meat.
Forced meat
Provides the rich, moist filling that stays juicy as the rolls cook.
Egg
Binds the surface so the forced meat adheres to the veal slices.
Bacon
Adds fat and savory flavor, keeping the rolls moist as they cook.
Stock
Provides moisture and savory flavor in the pan during gentle cooking.

The step that matters

Cook over low heat for 1 hour. Gentle, low heat cooks the rolls through and keeps the meat tender and moist. Higher heat can toughen the veal and dry out the filling before the centre is done.

“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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