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Veal Olives

Veal olives are veal slices rolled with bacon and forcemeat, then cooked on a spit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Olives

Ingredients

Directions

Prepare

  1. Flatten the veal slices with a chopper.

  2. Rub the flattened veal with the beaten egg.

  3. Lay the thin bacon slices on the veal and rub with a little egg.

  4. Spread a thin layer of veal forcemeat over the bacon.

Roll and cook

  1. Roll up the veal slices and secure them.

  2. Cook on a spit over a low fire for about 45 minutes.

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. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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 outer wrapper that holds the filling together and provides the main meat texture.
Egg
Acts as a binding glue, helping the bacon and forcemeat stick to the veal when rolled.
Fat bacon
Adds fat and savoury flavour, keeping the lean veal moist as it cooks.
Veal forcemeat
Provides a seasoned, moist filling that stays tender inside the rolled veal.

The step that matters

Cook on a spit over a low fire. A low, steady heat cooks the rolled veal through gently, so the outside does not burn before the centre is done. Rolls of meat are thick, so slow heat also helps the filling set and the connective tissue soften for a tender result.

“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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