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Veal Olives

Veal olives are rolled veal slices wrapped in bacon and seasoned forcemeat, coated in egg and breadcrumbs, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Shallot and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,982 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Olives

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rolls

  1. Cut long thin slices of veal and beat them flat.

  2. Lay thin slices of bacon on each slice of veal.

  3. Spread a layer of seasoned forcemeat over the bacon, adding shredded shallot and cayenne.

  4. Roll the veal tightly to the size of a goose egg and secure with a skewer.

Coat and roast

  1. Rub the rolls with beaten egg and coat with bread crumbs.

  2. Roast in a 400°F (200°C) oven until golden brown.

Serve

  1. Serve with brown gravy and pickled 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. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  2. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  3. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  5. Shallot + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 recipes

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

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

What each ingredient does

Veal
Forms the outer wrapper that encloses the filling and cooks to tender meat.
Bacon
Adds fat that bastes the lean veal and flavours the filling as it renders.
Forcemeat
Provides a seasoned, moist stuffing that holds the roll together with savoury body.
Egg
Acts as a binder so the bread crumbs adhere to the outside of the rolls.
Bread crumbs
Form a crisp, golden browned crust during roasting.

The step that matters

Roll the veal tightly and secure it. If the roll is loose, the filling can shift and escape during roasting, and the meat may cook unevenly. A firm roll held with a skewer keeps the forcemeat inside and gives an even shape and cooking.

Swap the shallot

How well each one fits the dish's main ingredients (veal, pepper, egg, bread, mushroom):

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Spinachfits about as well
  4. Shallotthe original

Fit is the average pairing score against veal, pepper, egg, bread, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“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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