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Veal Rolls

Veal rolls are veal slices stuffed with forced meat, coated in egg yolk and flour, roasted, and served with brown gravy and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and mushroom are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,446 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Rolls

Ingredients

Directions

Prepare

  1. Lay forced meat on the upper side of each veal slice.

  2. Roll up the slices and tie them together with a small thread.

  3. Dip the rolls in the beaten egg yolk and coat with flour.

Cook and serve

  1. Roast the rolls in lard or dripping for 30 minutes.

  2. Serve on a dish with brown gravy and mushrooms.

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 + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 recipes

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

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  5. Flour + mushroomtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal slices
Wrap around the forced meat and form the outer structure of each roll.
Forced meat
Provides a moist, savoury filling that stays tender during roasting.
Egg yolk
Binds the flour coating so it adheres to the rolls and browns during roasting.
Flour
Forms a dry coating that helps the outside brown and crisp in the fat.
Lard or dripping
Conducts heat to the rolls and promotes browning and rich flavour.

The step that matters

Tying the rolls. If the thread is loose or the rolls are not tightly rolled, the filling can leak out during roasting. A firm roll keeps the forced meat contained and the shape even as it cooks.

“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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