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Paupiettes De Veau & LA Jardiniere

Veal roulades stuffed with forcemeat, served with a jardinière of vegetables and a reduced sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,053 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

The recipe

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the paupiettes

  1. Cut 6 thin slices from the veal and flatten them.

  2. Spread veal forcemeat on one side of each slice.

  3. Roll the slices to shape them like corks and tie with bacon.

  4. In a buttered sauté pan, season with pepper, salt, and aromatic spice. Add the sliced onion, parsley, and white stock.

  5. Bring the mixture to a boil.

  6. Cover with buttered paper.

Cook and trim

  1. Cook in a 350°F (175°C) oven for 30 minutes, basting occasionally.

  2. Drain the paupiettes. Remove the string and bacon.

  3. Trim the paupiettes.

Make the jardinière and assemble

  1. In a separate pan, toss the cooked cauliflower, carrot, turnip, green peas, and French beans in a little butter.

  2. Mix the remaining forcemeat with the mashed potatoes. Bake the mixture in a border mold for 15 minutes.

  3. Turn the mold onto a dish.

  4. Arrange the paupiettes in a pyramid on top. Sauce the arrangement with the reduced sauce.

  5. Surround the dish with the jardinière mixture. Sprinkle with meat glaze before serving.

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 aroma chemistry they share, and how many recipes mention both.

  1. Parsley + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  3. Pepper + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

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

  4. Onion + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together21,599 recipes

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

  5. Parsley + cauliflowertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together233 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 paupiettes and provides the tender, meaty filling wrapper.
Veal forcemeat
Adds a soft, moist, binding filling that keeps each roll juicy during cooking.
Mashed potatoes
Bind the leftover forcemeat into a soft, moist base for the border mold.
White stock
Provides moisture and savory flavour as the paupiettes cook gently in liquid.
Butter
Adds richness and flavour to the vegetables and the buttered pan and paper.

The step that matters

Bringing the mixture to a boil before covering and baking. Boiling the stock first starts the cooking, then the covered oven heat braises the veal gently. Letting it boil hard for too long can toughen the meat and reduce the liquid too quickly.

Flavor stand-ins for the cauliflower

How well each one fits the dish's main ingredients (veal, onion, butter, pepper, parsley, sauce, carrot):

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Tomatobetter flavor fit
  4. Cauliflowerthe original

Fit is the average pairing score against veal, onion, butter, pepper, parsley, sauce, carrot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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