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Veal Olives

Veal olives are veal slices rolled with bacon and forcemeat, simmered in brown sauce with olives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and olive are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Olives

Ingredients

Directions

Prepare the olives

  1. Place a slice of bacon on each piece of veal.

  2. Spread a thin layer of forcemeat on top.

  3. Roll up tightly and secure with twine.

  4. Melt the butter in a stewpan and add the olives.

  5. Fry the olives until lightly browned.

Braise and serve

  1. Pour away the butter and add the hot brown sauce.

  2. Cover and simmer gently for 1½ to 2 hours.

  3. Remove the strings and arrange the olives in 2 rows on mashed potatoes.

  4. Strain the sauce over the olives.

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. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

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

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sauce + olivetop 20% of all pairs
    Smell alikelow
    Cooked together5,568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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
Forms the main body of each olive and provides the meat texture when rolled and braised.
Bacon
Adds fat and savoury flavour that bastes the veal as it cooks.
Veal forcemeat
Adds a soft, moist stuffing layer that gives the rolls their filling and flavour.
Brown sauce
Provides liquid for slow simmering, adding moisture and rich flavour to the meat.
Butter
Carries fat for frying the olives, helping them brown lightly.

The step that matters

Simmer gently with the lid on. A gentle simmer keeps the veal tender and stops the liquid from boiling hard, which would toughen the meat and reduce the sauce unevenly over the long cooking time.

“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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