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Veal Cutlets, Larded

Veal cutlets larded with bacon, tongue, and truffle, simmered in stock and wine, then served with gravy and garnishes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Beans and turnip match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 400 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal Cutlets, Larded

Ingredients

Directions

Prepare the veal

  1. Trim and flatten the veal cutlets with a meat mallet.

  2. Lard the lean part of the cutlets with strips of bacon, red tongue, and black truffle if desired.

Braise and press

  1. Place the cutlets in a saucepan.

  2. Barely cover the cutlets with flavored stock and light wine.

  3. Cover the saucepan.

  4. Simmer gently until the cutlets are tender.

  5. Drain the gravy.

  6. Press the cutlets between two plates with a weight until cold.

Make the gravy

  1. Strain the gravy.

  2. Remove fat from the gravy.

  3. Boil the gravy until reduced.

Serve

  1. Heat the cutlets in the oven.

  2. Arrange the cutlets in a circle on a plate.

  3. Pour the gravy over the cutlets.

  4. Garnish the cutlets with French beans or mushrooms.

  5. Place turnip, sorrel, or endive puree in the center.

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. Beans + turniptop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Veal + winetop 19% of all pairs
    Smell alikelow
    Cooked together698 recipes

    Shared aroma: terpineol (pine, woody).

  4. Truffle + winetop 21% of all pairs
    Smell alikelow
    Cooked together344 recipes

    Shared aroma: 3-ethylphenol (must).

  5. Veal + turniptop 21% of all pairs
    Smell alikelow
    Cooked together1,343 recipes

    Shared aroma: 3-hexenol (green, grassy).

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

What each ingredient does

Veal cutlets
Form the main body of the dish, becoming tender and moist during slow simmering.
Bacon
Adds fat and savory flavor that bastes the lean veal from within as it cooks.
Flavored stock
Provides the cooking liquid that flavors the cutlets and becomes the base of the gravy.
Light wine
Adds acidity and aroma to the cooking liquid, brightening the flavor of the gravy.

The step that matters

Simmer gently until the cutlets are tender. Boiling vigorously toughens meat proteins and can dry the cutlets out. A gentle simmer lets connective tissue soften slowly while keeping the meat moist.

Swap the turnip

How well each one fits the dish's main ingredients (veal, truffle, wine, beans):

  1. Tomatofits better
  2. Asparagusfits better
  3. Shallotfits better
  4. Turnipthe original

Fit is the average pairing score against veal, truffle, wine, beans. 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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