Skip to main content
Main

Veal Chops, Broiled in Paper

Veal chops are broiled in paper with butter, bacon, and thick white sauce, garnished with sliced lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Veal Chops, Broiled in Paper

Ingredients

Directions

Prepare the chops

  1. Remove the chine-bone, gristle, and skin from the veal chops.

  2. Fry the chops gently in butter until lightly browned.

Wrap the chops

  1. Prepare a piece of doubled stiff white paper, large enough to leave a 1.5‑inch margin around each chop.

  2. Butter the paper well, then lay a slice of bacon on it.

  3. Add a spoonful of thick white sauce, then place the chop on top.

  4. Add another spoonful of sauce and a second slice of bacon.

  5. Fold down the edges of the paper securely.

Broil and serve

  1. Place the wrapped chops on a gridiron above a clear fire.

  2. Broil gently, turning frequently, for about 15 minutes.

  3. Serve on a hot dish in the paper and garnish with sliced lemon.

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 + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Veal chops
Provide the main meat, which cooks through and browns during frying and broiling.
Butter
Adds fat and richness and helps the chops brown when fried and the paper stay non-stick.
Bacon
Releases fat as it cooks, moistening the chops and adding savory flavor.
Thick white sauce
Adds moisture and creaminess, keeping the chops tender during gentle broiling.

The step that matters

Broil gently, turning frequently. Gentle heat and frequent turning cook the wrapped chops through without scorching the paper or drying the meat. High direct heat would burn the paper before the veal is tender.

Swap the lemon

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

  1. Lemonthe original
  2. Coconutfits about as well
  3. Applefits less well
  4. Grapefits less well

Fit is the average pairing score against veal, butter, sauce. 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.

You might also like

Lemon SauceLemon Sauce236 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes