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Veau Aux Olives

Veal strips rolled with ham, veal, parsley, onion, and breadcrumbs, simmered in a butter gravy with olives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 ↓

Veau Aux Olives

Ingredients

Directions

Prepare

  1. Remove skin and fibers from the veal and wipe it clean.

  2. Pound the veal strips carefully with a few strokes.

  3. Mix cold ham, cold veal, parsley, grated onion, pepper, salt, nutmeg, and bread crumbs.

  4. Place a layer of the mixture in the center of each veal strip, roll them up, and tie securely.

Cook the rolls

  1. Melt butter in a frying pan over medium heat.

  2. Add the veal rolls and brown them evenly on all sides.

  3. Add enough stock to half-cover the rolls, cover tightly, and simmer gently for 30 to 40 minutes.

  4. Remove the rolls to a hot dish.

Make the gravy and serve

  1. Strain the gravy and bring it to a boil.

  2. Thicken the gravy with corn starch blended with cold water, stirring and boiling for 3 minutes.

  3. Add stoned olives, pepper, and salt to the gravy.

  4. Pour the gravy over the rolls and serve.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Veal flank
Forms the wrapper around the filling and provides the meat that becomes tender during simmering.
Egg
Binds the chopped filling so it holds together inside the rolls.
Bread crumbs
Absorb moisture and help give the filling a firm, cohesive texture.
Butter
Adds fat for browning the outside of the rolls and enriches the flavor.
Stock
Provides liquid for gentle simmering and becomes the base of the gravy.
Spanish olives
Add salty, briny flavor to the gravy.

The step that matters

Simmer gently with the lid on. A gentle simmer cooks the filling through without toughening the veal or forcing the rolls to break open. A hard boil can make the meat tough and loosen the ties.

Swap the onion

How well each one fits the dish's main ingredients (lemon, butter, veal, ham, parsley, egg, bread):

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

Fit is the average pairing score against lemon, butter, veal, ham, parsley, egg, bread. 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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