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Veal Scallops

Veal scallops are pieces coated in egg yolk and breadcrumbs, fried with salt pork, then simmered in stock, cream, oysters or mushrooms, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Scallops

Ingredients

Directions

Prepare the veal

  1. Cut veal into 1-inch square pieces.

  2. Season with salt, pepper, and sweet herbs.

  3. Dip each piece in egg yolk, then coat with bread crumbs.

Fry and finish

  1. Fry salt pork in a pan, then remove it.

  2. Add the scallops to the pan and fry until brown.

  3. Pour in stock, cream or milk, oysters or mushrooms, and lemon juice.

  4. Cook until heated through.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Pork + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,255 recipes

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

  4. Bread + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  5. Bread + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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 the dish as tender, mild meat for browning.
Egg yolk
Binds the bread crumbs to the veal so the coating adheres during frying.
Bread crumbs
Form a crisp, browned coating on the veal when fried.
Cream or milk
Adds richness and softens the sauce made from the pan liquids.
Oysters or mushrooms
Add savory, earthy flavor and a tender texture to the sauce.
Lemon juice
Adds acidity that brightens the rich cream and stock sauce.

The step that matters

Fry the veal until brown. The coated veal needs enough heat to brown well, since browning creates the crisp crust and roasted flavor. Frying too gently leaves the coating pale and soggy.

“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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