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Veal Olives

Veal olives are thin veal slices rolled with ham and stuffing, fried, stewed in stock, garnished with lemon and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Olives

Ingredients

Directions

Prepare the olives

  1. Cut the veal into thin slices.

  2. Place a piece of ham on each slice, nearly the same size.

  3. Add a portion of stuffing to each piece, roll up, and tie with string.

Brown and stew

  1. Dust the olives in flour and fry them gently in butter until pale brown.

  2. Thicken the stock with flour, add salt, pepper, and a few drops of gravy coloring, and bring to a boil.

  3. Add the olives and stew gently for 1 hour.

  4. Garnish with lemon and parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Fillet of veal
Forms the wrapped outer layer that becomes tender during the long gentle stew.
Veal stuffing
Fills the rolls and adds bulk and savory flavor that seasons the meat from inside.
Cooked ham
Adds salty, savory flavor inside each roll.
Flour
Coats the olives for light browning and thickens the stock into a gravy.
Butter
Fries the olives gently, adding richness and promoting pale browning.

The step that matters

Frying the olives gently in butter until pale brown. Frying over high heat can scorch the flour coating and burn the butter before the rolls are browned. Gentle heat browns the flour coating evenly through the Maillard reaction while keeping the butter from turning bitter.

“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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