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Cannelon a LA Royale

A veal roulade wrapped in paper, baked, 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 roll

  1. Pass the veal through a mincing machine twice.

  2. Add the minced ham, pepper, salt, parsley, shallot, lemon peel, and nutmeg, and mix well.

  3. Add the beaten eggs.

  4. Shape the mixture into a roll.

  5. Wrap the roll in greased Soyer paper.

  6. Place the roll in a bag.

Cook the roll

  1. Cook in a 300°F (150°C) oven for 25 minutes.

  2. Carefully remove the roll from the bag.

  3. Unroll the roll onto a hot dish.

Make the sauce

  1. Rub the tomatoes through a sieve into a saucepan.

  2. Add pepper, salt, sugar, vinegar, and onion juice or garlic to the sauce.

  3. Heat the sauce until hot and reduce slightly.

  4. Optionally add cooking port and butter to enhance the sauce.

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 it a firm, sliceable texture.
Eggs
Set when heated, binding the minced meat so the roll holds its shape.
Ham
Adds savoury, salty flavour throughout the minced filling.
Ripe tomatoes
Provide the body and bright acidity of the sauce.

The step that matters

Shape and wrap the roll firmly before cooking. The beaten eggs set as the roll heats, binding the minced veal and ham. A loose or unevenly packed roll may crack or fall apart when it is unwrapped and unrolled onto the dish.

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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