Skip to main content
Main

Excellent Meat Rolls

Meat rolls of veal, chicken, or turkey wrapped in puff pastry, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and veal are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Excellent Meat Rolls

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Pound the veal, chicken, or turkey as for potting.

  2. Make forcemeat according to the specified recipe.

  3. Form the forcemeat into small rolls, no larger than a finger.

  4. Wrap each roll with pounded meat, moistening with 1 teaspoon of water.

Wrap and bake

  1. Fold the rolls in puff pastry.

  2. Bake at 400°F (200°C) for 15 to 20 minutes, until the crust is golden.

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. Butter + vealtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Roasted veal, chicken, or turkey
Provides the savory meat that is pounded and wrapped around each roll.
Forcemeat
Binds the filling into shaped rolls and keeps them moist as they bake.
Puff pastry
Puffs with steam and bakes into a flaky, golden crust around the rolls.

The step that matters

Baking until the crust is golden. Puff pastry rises and browns only with enough oven heat. Underbaking leaves the layers pale and doughy, while overbaking dries the meat inside.

“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.

You might also like

Veal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes