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Veal Olives

Veal Olives are veal slices rolled with fat, fried, then stewed with oysters, wine, lemon pickle, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: White wine and mushroom are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Veal Olives

Ingredients

Directions

Prepare the rolls

  1. Cut thin slices from the veal fillet and flatten them with a rolling pin.

  2. Season the slices with white pepper, mace, coarse sea salt, and grated lemon peel.

  3. Place a bit of fat into each slice, roll them up, and tie with thread.

  4. Fry the rolls until light brown.

Stew and serve

  1. Stew the rolls in white stock with fried oysters, white wine, lemon pickle, and small mushrooms for nearly an hour.

  2. Remove the threads 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. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Lemon + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal fillet
Forms the thin, tender rolls that wrap the filling and hold together during stewing.
Fried oysters
Add a rich, briny savour that flavours the stewing liquid and the rolls.
White wine
Adds acidity that brightens the rich stew and helps balance the flavours.
Lemon pickle
Contributes sharp, tangy acidity and citrus aroma to the sauce.
Small mushrooms
Add earthy flavour and moisture to the stewing liquid.

The step that matters

Frying the rolls until light brown. Browning the outside by frying builds savoury, roasted flavour through the Maillard reaction. Pale rolls taste flat, and frying also sets the rolled shape before the long stew.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, mace, lemon, oyster, white wine, mushroom):

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

Fit is the average pairing score against veal, mace, lemon, oyster, white wine, mushroom. 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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