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Veal Scallop

A baked dish of layered veal, cracker crumbs, butter, milk, eggs, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Veal Scallop

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Layer the dish

  1. Layer chopped veal in a pudding dish and season with pepper and coarse sea salt.

  2. Add a layer of finely powdered crackers and sprinkle bits of butter over it.

  3. Wet with a little milk.

  4. Repeat with more veal, seasoning as before, followed by another layer of cracker crumbs, butter, and milk.

  5. When the dish is full, pour gravy or broth over it and spread a thick layer of cracker crumbs mixed with salt and milk.

Top and bake

  1. Add 1 or 2 beaten eggs to the cracker mixture and dot with bits of butter.

  2. Cover and bake at 350°F (175°C) for 30 minutes, then uncover and brown nicely.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Cold veal
Forms the meaty body of the dish, setting firm as it bakes.
Finely powdered crackers
Absorb liquid and form crumbly layers that help bind the dish.
Butter
Adds richness and moisture, and helps the top brown.
Milk
Moistens the cracker layers so they soften and hold together.
Gravy or broth
Adds savory moisture that seeps down through the layers.
Eggs
Bind the cracker topping and help it set into a cohesive crust.

The step that matters

Uncovered browning after baking covered. Baking covered first lets the veal and eggs cook through gently without drying; uncovering then allows surface moisture to evaporate so the top browns through Maillard reactions.

“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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