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Larded Cutlet

A veal cutlet braised with bacon, carrot, onion, celery, herbs, stock, Chablis, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Larded Cutlet

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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Layer the bottom of a baking dish with bacon, carrot, onion, celery, and herbs.

  3. Place the cutlets on top and moisten with stock.

  4. Cover with buttered paper and bring to a boil on the stove.

Braise

  1. Once boiling, transfer to the oven and braise for 1.5 hours, basting with stock occasionally.

  2. When nearly done, remove all stock for sauce preparation.

Make the sauce

  1. To the stock, add Chablis and lemon juice, adjusting thickness as needed by boiling down or adding more stock.

  2. Strain and reduce the sauce if necessary.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 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

Veal cutlets
Lean meat that becomes tender and juicy during slow, moist braising.
Bacon
Adds fat and savory flavor that seasons the meat and stock as it cooks.
Stock
Provides moisture for braising and forms the base of the sauce.
Chablis
Adds acidity and aroma to the sauce as its flavor concentrates on reduction.
Lemon juice
Adds acidity that brightens the flavor of the sauce.
Onion
Releases sugars and aromatic compounds that build savory depth in the braising liquid.

The step that matters

Basting and keeping the braise moist. Veal is lean and dries out easily over long cooking. Basting with stock and keeping the cutlets moistened helps the meat stay tender while the liquid reduces and flavors concentrate.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, celery, butter, lemon):

  1. Leekfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, celery, butter, lemon. 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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