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Rice and Veal Cutlets

Rice and veal cutlets are small patties made from equal parts veal and rice, seasoned, bound with egg yolk, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Rice and Veal Cutlets

Ingredients

Directions

Prepare the filling

  1. Boil rice in milk until tender.

  2. Pound the cold veal and rice separately in a mortar, then combine them.

  3. Season the mixture with pepper, coarse sea salt, and nutmeg.

  4. Bind the mixture together with the yolk of egg.

Shape and fry

  1. Shape the mixture into small cutlets.

  2. Brush the cutlets with yolk of egg.

  3. Fry the cutlets in hot fat until lightly browned on both sides.

Serve

  1. Serve with piquant sauce and stewed mushrooms on a separate dish.

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 + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  5. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Cold veal
Provides the main meaty body and texture of the cutlets.
Rice boiled in milk
Softens and absorbs moisture, helping the cutlets stay tender and bound.
Yolk of egg
Binds the mixture together and gives the brushed surface a rich, browning finish.

The step that matters

Frying the cutlets in hot fat. Fat that is not hot enough lets the cutlets soak up grease and brown unevenly, while the egg-bound mixture can fall apart if handled roughly. Frying in properly hot fat sets the outside quickly and gives an even golden crust.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Turmericfits about as well
  3. Parsleyfits about as well
  4. Cinnamonfits about as well

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