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Veal Olives

Veal slices rolled with bacon, forcemeat, and breadcrumbs, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Olives

Ingredients

Directions

Prepare the veal

  1. Flatten the veal slices with a chopper.

  2. Beat the egg in a plate.

  3. Rub the beaten egg over the veal slices.

  4. Lay the bacon on the veal slices.

  5. Rub the bacon with a little egg.

  6. Spread the veal forcemeat thinly over the bacon.

  7. Roll up the veal tightly.

  8. Rub the rolled veal with egg.

  9. Roll the veal in bread crumbs.

Roast

  1. Place the rolled veal on a spit.

  2. Roast over a brisk fire for 45 minutes.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  4. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  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
Forms the main body of each olive and provides the meat that is rolled and roasted.
Egg
Acts as a binder so the bread crumbs and layers adhere to the rolled veal.
Fat bacon
Adds fat and moisture that keeps the lean veal juicy as it roasts.
Veal force-meat
Adds a seasoned, tender filling layer that sits between the bacon and the rolled veal.
Fine bread crumbs
Forms a crisp, browned outer coating on the rolled veal as it roasts.

The step that matters

Roll up the veal tightly. A tight roll keeps the filling and bacon inside the meat while it cooks. A loose roll can let the layers separate and leave gaps that dry out or fall apart on the spit.

“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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