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Paupiettes De Veau a LA Jardiniere

Veal roulades stuffed with forcemeat, wrapped in bacon, cooked with onions, parsley, and white stock, served with a vegetable jardinière and reduced sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,053 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

The recipe

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 veal rolls

  1. Cut six thin slices from the cushion part of the veal and flatten them.

  2. Spread veal forcemeat on one side of each slice and roll them into cork shapes.

  3. Tie a thin slice of bacon around each roll and place them in a buttered sauté pan.

Braise

  1. Season with pepper, salt, and a little aromatic spice, then add the sliced onion and parsley.

  2. Pour in the white stock and bring to a boil, then cover with buttered paper.

  3. Cook in a 350 °F (175 °C) oven for about 30 minutes, basting occasionally.

  4. Once cooked, drain the paupiettes and remove the string and bacon fat.

Prepare the garnish and serve

  1. Prepare a mixture of the cooked vegetables and toss them in a little butter over heat.

  2. Mix the remaining forcemeat with the mashed potatoes and bake in a border mold for 15 minutes.

  3. Turn the mold onto a dish, arrange the paupiettes in a pyramid on top, and sauce with reduced sauce.

  4. Surround with heaps of jardinière vegetables and sprinkle with a few drops of dissolved meat glaze 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 aroma chemistry they share, and how many recipes mention both.

  1. Parsley + carrottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  3. Carrot + turniptop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together8,001 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Cauliflower + turniptop 3% of all pairs
    Aroma overlapstrong
    Mentioned together286 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + carrottop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

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

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

What each ingredient does

Veal
Forms the tender main body of the rolls once cooked gently in liquid.
Bacon
Wrapped around the rolls, it adds fat and savoury flavour as it renders during cooking.
Butter
Enriches the vegetables and adds richness to the finished garnish.
White stock
Braising liquid that moistens the rolls and builds the sauce base.
Mashed potatoes
Bind with the leftover forcemeat so it holds its shape in the border mold.
Allemande or veloute sauce
Adds a smooth, creamy coating that carries flavour over the rolls.

The step that matters

Rolling and tying the veal. Rolls that are loosely wrapped or tied can open and release their filling during cooking. Snug, even rolling and firm string keep the forcemeat sealed and the paupiettes neat.

Flavor stand-ins for the cauliflower

How well each one fits the dish's main ingredients (veal, onion, butter, pepper, parsley, carrot, turnip):

  1. Potatobetter flavor fit
  2. Leekbetter flavor fit
  3. Parsnipbetter flavor fit
  4. Cauliflowerthe original

Fit is the average pairing score against veal, onion, butter, pepper, parsley, carrot, turnip. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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