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Veal Collops

Veal collops crusted in egg and cracker crumbs, baked with a pudding mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Collops

Ingredients

Directions

Prepare the veal

  1. Cut cooked veal into pieces the size of an oyster.

  2. Rub each piece with coarse sea salt, black pepper, and a little mace.

  3. Dip each piece in egg and cracker crumbs, then fry until golden.

Make the pudding

  1. Beat eggs separately, then mix all together quickly.

  2. Remove roast beef from the pan and pour off most of the fat.

Bake and serve

  1. Pour pudding mixture into the pan and place the meat on a grating above it.

  2. Bake for 30 to 45 minutes.

  3. Cut into squares and serve on a platter with 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. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Cooked veal
Main meat, which is coated and fried so the outside turns crisp while the inside stays tender.
Eggs
Help the crumb coating stick, and set the pudding mixture as it bakes.
Cracker crumbs
Form a crisp, golden coating that browns when the pieces are fried.
Mace
Adds a warm, aromatic flavour to the seasoned veal.

The step that matters

Mixing the beaten eggs into the pudding mixture. Eggs are mixed in quickly so they blend evenly. Overbeating or letting the mixture get too hot can make egg proteins tighten and curdle, leaving the pudding grainy instead of smooth.

Swap the mace

How well each one fits the dish's main ingredients (veal, pepper, egg, beef, milk, flour):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against veal, pepper, egg, beef, milk, flour. 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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