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Cannelon a LA Royale

A rolled veal and ham dish served with a tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cannelon a LA Royale

Ingredients

Directions

Prepare the cannelon

  1. Remove skin and fat from the veal and mince it twice.

  2. Mince the cooked ham and mix it with the veal.

  3. Season with pepper, salt, parsley, shallot, lemon peel, and nutmeg.

  4. Add the beaten yolks and whites of the eggs and shape into a roll.

  5. Wrap in greased Soyer paper and cook in a bag for 25 minutes.

  6. Carefully remove from the bag and unroll onto a hot dish.

Make the sauce

  1. For the sauce, rub the tomatoes through a sieve and place the pulp in a saucepan.

  2. Season the tomato pulp with pepper, salt, sugar, vinegar, and onion juice or garlic.

  3. Heat the sauce until hot and allow it to reduce.

  4. Optionally, add cooking port and butter for extra flavor.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

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

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

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

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

What each ingredient does

Veal
Forms the main body of the roll, giving a firm, sliceable texture when cooked.
Eggs
Bind the minced meat together and help the roll set as it cooks.
Ham
Adds savory, salty flavor and a contrasting texture to the veal.
Tomatoes
Provide acidity and moisture to form the sauce base.
Butter
Adds richness and fat to finish the sauce, giving a smoother mouthfeel.

The step that matters

Cook the roll in the bag. Wrapping the greased roll tightly and cooking it for the stated time lets it set gently in moist heat, keeping it tender and holding its shape when unrolled.

Swap the shallot

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

  1. Shallotthe original
  2. Carrotfits about as well
  3. Spinachfits about as well
  4. Capsicumfits less well

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