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Veal Olives

Veal Olives are veal cutlets rolled with a breadcrumb and herb stuffing, fried and stewed in brown stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon 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

  1. Lay a slice of bacon on each veal fillet.

  2. Prepare the stuffing by mixing bread crumbs, parsley, suet, herbs, lemon rind, salt, pepper, and the egg yolk.

  3. Spread a layer of stuffing on each fillet.

  4. Roll the fillets up.

  5. Tie to secure the stuffing.

Cook

  1. Melt the butter in a pan.

  2. Fry the fillets until browned.

  3. Add the brown stock.

  4. Let them stew gently for 1 hour.

Serve

  1. Add lemon juice just before serving.

  2. Serve in a pile with mashed potatoes in the center.

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

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

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

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Bread + eggtop 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 cutlet
Forms the thin outer wrap that holds the stuffing while it cooks and stews.
Bread crumbs
Absorb moisture and give the stuffing a soft, cohesive body.
Suet
Adds fat that keeps the stuffing moist and rich as it cooks.
Egg yolk
Binds the stuffing so it holds together when rolled and tied.
Butter
Fat for frying that promotes browning on the outside of the fillets.
Brown stock
Liquid for gentle stewing that adds savory depth and keeps the veal moist.

The step that matters

Stew gently for 1 hour. Holding the stock at a gentle simmer keeps the veal tender. A hard boil toughens meat proteins and can drive out moisture, leaving the olives dry and chewy.

“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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