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Veal Olives

Veal olives are rolled veal slices wrapped in bacon, coated with force‑meat and breadcrumbs, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Olives

Ingredients

Directions

Prepare

  1. Cut veal into 6 slices and flatten with a chopper.

  2. Rub each slice with beaten egg.

  3. Lay a slice of bacon on each veal slice and rub with a little egg.

  4. Spread veal force-meat thinly over the bacon.

  5. Roll up the veal tightly and rub with egg.

  6. Roll in fine bread crumbs.

Roast

  1. Skewer the rolls and roast over a brisk fire for 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  3. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

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

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

  5. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 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 fillet
Forms the tender outer wrap that holds the bacon and force-meat filling.
Bacon fat
Adds fat and moisture that keeps the lean veal from drying out while roasting.
Egg
Acts as a glue so the bread crumbs adhere to the rolls.
Fine bread crumbs
Form a crisp, browned coating on the outside of the rolls.

The step that matters

Rolling the veal tightly. A tight roll keeps the filling in place and gives even cooking, so the bacon and force-meat stay inside rather than spilling out during roasting.

“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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