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Veal Chicken

Veal steak pieces are rolled with butter and parsley, fried, then braised in boiling water to make a gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Veal Chicken

Ingredients

Directions

Prepare the rolls

  1. Cut the veal steak into three pieces each and pound them thin.

  2. Dredge the pieces well with flour.

  3. Place a piece of butter and some chopped parsley on each piece, roll them up, and secure with skewers.

Cook and serve

  1. Fry the rolls in plenty of butter until browned.

  2. Add 1 cup or more of boiling water, then place on the back of the range to cook for one hour.

  3. Remove the meat and skewers, thicken the gravy, and strain it over the meat.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Veal + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together4,766 recipes

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

  5. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal steak
Forms the main meat, which becomes tender after pounding and slow simmering.
Flour
Coats the meat so it browns in the fat and later thickens the gravy.
Butter
Provides fat for frying, which promotes browning and adds rich flavor.
Chopped parsley
Adds a fresh, herbal aroma to the filling inside the rolls.

The step that matters

Fry the rolls in plenty of butter until browned. Frying in enough hot fat browns the flour-coated surface through the Maillard reaction, building flavor and color that carry into the gravy. Crowding or under-browning leaves the dish pale and flat.

Swap the parsley

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

  1. Capersfits better
  2. Nutmegfits about as well
  3. Sagefits about as well
  4. Parsleythe original

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