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Olives Oe Veal, Roti

Veal cutlets rolled with ham or bacon, force‑meat, mushrooms, and bread crumbs, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Olives Oe Veal, Roti

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 cutlets

  1. Cut cutlets from the chump end of the loin of veal, about 1 inch thick.

  2. Trim the cutlets and cover them with slices of ham or bacon.

  3. Spread force-meat over the veal, sprinkle with chopped mushrooms, pepper, and salt.

  4. Roll each cutlet, tie, and skewer them.

Coat and bake

  1. Dip in egg and coat with bread crumbs.

  2. Bake in a 350°F (175°C) oven covered with buttered paper.

Serve

  1. Remove the string and skewer before serving.

  2. Add asparagus sauce, tomato, or mushroom sauce.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 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 cutlets
Form the main body of the dish, cooked tender around the filling.
Ham or bacon
Adds savoury, salty flavour and fat that moistens the rolled veal.
Force-meat
Adds a seasoned, moist filling that keeps the rolls juicy as they cook.
Chopped mushrooms
Adds earthy flavour and moisture to the filling.
Egg
Acts as a binder so the bread crumbs stick to the cutlets.
Bread crumbs
Forms a crisp, golden coating as the cutlets bake.

The step that matters

Rolling and tying the cutlets. If the rolls are loose or unevenly tied, the filling can escape and the meat cooks unevenly. Tight, even rolls hold the filling in and help the cutlets cook at a uniform rate.

“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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