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Excellent Meat Rolls

Small rolls of veal and chicken forcemeat wrapped in puff pastry, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Excellent Meat Rolls

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Pound the veal and chicken as for potting, mixing with butter and seasonings.

  2. Make forcemeat according to the recipe in Chapter VI.

  3. Form the forcemeat into small rolls, no larger than a finger.

Wrap and bake

  1. Wrap each roll with pounded meat, moistening with 2 teaspoons of water.

  2. Fold the rolls in puff pastry.

  3. Bake at 400°F (200°C) for 15 to 20 minutes, until the crust is golden.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  4. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Puff pastry
Forms a flaky, golden crust that encloses the meat rolls during baking.
Butter
Adds richness and moisture to the pounded meat, keeping the filling tender.
Forcemeat
Provides a smooth, binding filling that holds the roll shape.
Naif-roasted veal
Supplies the main meaty flavour and body of the pounded filling.
Cooked chicken
Adds mild meat flavour and softness to the pounded filling.

The step that matters

Wrap each roll with pounded meat, moistening with 2 teaspoons of water.. Enough moisture keeps the meat from drying out in the oven, while the pastry seals around it. Too little water leaves a dry filling, and too much can soften the pastry from within.

“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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