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Veal Collated White

Veal Collated White is a veal roulade stuffed with forcemeat, served with sweetbread and a cream gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Lemon and parsley 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 ↓

Veal Collated White

Ingredients

Directions

Prepare the veal

  1. Bone the breast of veal.

  2. Chop the veal.

  3. Strew finely-chopped sweet herbs over the veal.

  4. Make a forcemeat with beef suet, grated bread, lemon peel, and pounded onion.

  5. Season the forcemeat with white pepper, nutmeg, and salt.

  6. Pound the forcemeat in a mortar.

  7. Spread the forcemeat thickly over the veal.

  8. Roll the veal up firmly.

  9. Sew the veal in a cloth.

Cook the roulade and sweetbread

  1. Boil the veal for three hours.

  2. Boil the sweetbread.

  3. Slice the sweetbread.

  4. Arrange the sweetbread around the dish.

Make the gravy

  1. Boil the bones and parings of the veal with parsley.

  2. Strain the broth.

  3. Season the broth with white pepper, salt, and mushroom powder.

  4. Thicken the gravy with butter and flour.

  5. Add cream just 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 their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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 breast
Forms the main body of the roulade, supplying the meat that is rolled and cooked.
Beef suet
Adds fat that keeps the forcemeat moist and rich during long cooking.
Grated bread
Soaks up fat and moisture, helping the forcemeat hold together rather than crumble.
Sweetbread
Offers a soft, delicate texture as a contrasting meat served alongside the roulade.
Butter and flour
Together form a roux that thickens the gravy and gives it body.
Cream
Adds richness and smoothness to the gravy when stirred in at the end.

The step that matters

Boil the veal for three hours. Long, gentle simmering is needed to cook the firmly rolled veal through and make it tender. Keeping the water at a gentle simmer rather than a hard boil helps the meat stay tender instead of tightening and drying out.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, beef, bread, lemon, onion, nutmeg, parsley):

  1. Marjoramfits better
  2. Thymefits better
  3. Sagefits better
  4. White pepperthe original

Fit is the average pairing score against veal, beef, bread, lemon, onion, nutmeg, parsley. 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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