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Veal Chops a LA Milanaise

Veal chops served with tomato sauce, cherry, and boiled macaroni.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Tomato and cherry are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,113 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Chops a LA Milanaise

Ingredients

Directions

Cook the veal

  1. Dress the veal chops and brown them in butter.

  2. Add a little broth and stew gently for 15 minutes.

Plate and finish the sauce

  1. Dish the chops in a circle on a plate.

  2. Fill the center with boiled macaroni.

  3. Pour the gravy over everything.

  4. Add 2 cups of rich tomato sauce.

  5. Add ⅓ cup of cherry.

  6. If desired, slightly thicken the sauce with cornstarch blended with a little cold water.

  7. Boil for 3 minutes.

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. Tomato + cherrytop 4% of all pairs
    Smell alikemoderate
    Cooked together2,113 recipes

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

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

  5. Butter + cherrytop 19% of all pairs
    Smell alikemoderate
    Cooked together1,531 recipes

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

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 becomes tender as it stews in liquid.
Butter
Browns the surface of the veal and adds rich flavor.
Broth
Supplies moisture for gentle stewing and forms the base of the gravy.
Rich tomato sauce
Adds body, acidity and savory depth to the gravy.
Cornstarch
Thickens the sauce when heated, giving it a silkier body.

The step that matters

Thickening the sauce with cornstarch. Cornstarch must be blended with cold water first, or it clumps when added to hot liquid. Starch thickens once the sauce reaches a boil, so it needs to boil briefly after it goes in.

Swap the cherry

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

  1. Lemonfits about as well
  2. Avocadofits about as well
  3. Cherrythe original
  4. Coconutfits about as well

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

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