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Veal Rolls

Veal slices rolled with bacon, forcemeat, and bread crumbs, fried until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Veal Rolls

Ingredients

Directions

Prepare the rolls

  1. Rub the veal slices with beaten egg.

  2. Lay a slice of bacon over each piece of veal.

  3. Brush the bacon with egg and spread forcemeat thinly on top.

  4. Roll each piece tightly and coat with egg and bread crumbs.

Fry and serve

  1. Fry the rolls in hot oil until rich brown, about 10 to 15 minutes.

  2. Serve with mushroom sauce or brown gravy.

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

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

  2. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Cold fillet of veal
Forms the main body of each roll and is the meat that gets cooked through.
Beaten egg
Acts as a binder so the bread crumbs adhere to the outside of the rolls.
Thin slices of fat bacon
Adds fat and moisture that keeps the lean veal from drying out as it cooks.
Forcemeat
Adds a seasoned, moist filling layer inside the roll.
Bread crumbs
Forms a crisp, golden browned coating when fried.

The step that matters

Roll each piece tightly and coat with egg and bread crumbs. A tight roll keeps the filling inside while frying, and an even egg and crumb coat gives a continuous crust that browns evenly instead of splitting open in hot oil.

“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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