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Veal Olives

Veal olives are veal strips rolled and stuffed with a cracker and butter dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sage and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Olives

Ingredients

Directions

  1. Prepare a dressing by crushing the crackers and mixing with butter, savory, sage, salt, pepper, and water.

  2. Spread the dressing on strips of veal.

  3. Roll the veal strips and secure them as you would for beef olives.

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. Sage + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

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

  2. Veal + sagetop 14% of all pairs
    Smell alikelow
    Cooked together670 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + sagetop 17% of all pairs
    Smell alikemoderate
    Cooked together3,312 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Veal
Forms the main body of the olives, and its strips are rolled around the dressing.
Crackers
Crushed into crumbs that soak up moisture and give the dressing body and structure.
Butter
Adds fat and richness, helping the dressing taste savoury and stay moist.

The step that matters

Rolling the veal strips. If the rolls are loose, the dressing can spill out during cooking. Rolling them snugly and securing them keeps the filling inside and the olives intact.

Swap the sage

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

  1. Parsleyfits about as well
  2. Sagethe original
  3. Thymefits less well
  4. Tarragonfits less well

Fit is the average pairing score against veal, butter, pepper. 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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