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Cannelons of Beef, with Iced Sauce

Beef slices stuffed with forcemeat, braised, glazed, and topped with iced sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cannelons of Beef, with Iced Sauce

Ingredients

Directions

Prepare the rolls

  1. Cut thin slices from the fillet of beef.

  2. Pound the slices out.

  3. Stuff the slices with forcemeat.

  4. Roll the slices up.

  5. Tie the rolls with muslin.

Cook and cool

  1. Braise the rolls in beef stock until cooked.

  2. Let the rolls cool.

  3. Untie the rolls.

  4. Glaze the rolls.

Serve

  1. Set the rolls upright on a serving dish.

  2. Top the rolls with iced sauce.

  3. Optionally fill the center with a crustade of bread or a block of rice coated with chopped aspic or vegetable salad.

  4. Garnish with artichoke bottoms masked with white sauce and small blocks of iced sauce.

  5. Sprinkle the tops with corallino pepper.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Sauce + artichoketop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Beef + artichoketop 17% of all pairs
    Smell alikemoderate
    Cooked together140 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Beef + saucetop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fillet of beef
Forms the thin outer wrapper that holds the stuffing and cooks to tenderness when braised.
Forcemeat
Provides the seasoned filling that stays moist and firm inside each rolled slice.
Beef stock
Braising liquid that cooks the rolls gently and adds savory beef flavor.

The step that matters

Braise the rolls until cooked. Beef rolls braised too hard or too long toughen and dry out, while under-cooking leaves the forcemeat raw. Gentle, steady heat keeps the meat tender and the filling safely cooked.

“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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