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Roulade Von Kalbshrmt Mit Aspic

A veal roulade filled with bacon, onion, capers, and herbs, served in aspic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Roulade Von Kalbshrmt Mit Aspic

Ingredients

Directions

Prepare the veal

  1. Remove the bones from the underside of the breast of veal without dividing the upper meat.

  2. Flatten the veal using a rolling pin or mallet.

  3. Make a forcemeat by mixing the leg veal, minced bacon, onion, parsley, capers, lemon peel, thyme, bread crumbs, salt, pepper, and egg yolks.

  4. Spread the forcemeat over the inside of the veal.

  5. Lay strips of bacon, gherkins, and hard-boiled egg yolk lengthwise on the forcemeat.

  6. Roll up the veal carefully, skewer, and bind it with tape.

Cook and set

  1. Place the bones in a stew pan with broth, vinegar, lemon peel, and herbs.

  2. Simmer the veal in the broth for about 3 hours, allowing it to brown gradually.

  3. Remove the meat and trim the ends if necessary.

  4. Leave it bound until completely cold.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  4. Parsley + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together1,550 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

What each ingredient does

Veal
Forms the meaty outer roll and provides the main texture when sliced.
Bacon
Adds fat and savory flavor that keeps the lean veal moist during long cooking.
Egg yolks
Bind the forcemeat so it holds together when the roll is sliced.
Bread crumbs
Absorb moisture and help give the forcemeat a soft, cohesive body.
Capers
Add a sharp, briny acidity that cuts through the richness of the meat.

The step that matters

Roll up the veal carefully and bind it tightly. If the roll is loose or unevenly filled, the forcemeat can shift and leave gaps or air pockets, so slices will crumble and cook unevenly.

Swap the onion

How well each one fits the dish's main ingredients (veal, parsley, capers, lemon, thyme, bread, pepper):

  1. Shallotfits better
  2. Leekfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against veal, parsley, capers, lemon, thyme, bread, 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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