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Veal Collops

Veal collops are thin veal pieces cooked with pork fat, gravy, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Collops

Ingredients

Directions

Prepare the veal

  1. Lard the veal with the pork.

  2. Place the veal in a pan of boiling water for 3 minutes.

Simmer in gravy

  1. Prepare a cup of gravy seasoned with nutmeg, pepper, salt, and lemon peel.

  2. Add the veal to the gravy and simmer gently for 30 minutes.

Finish and serve

  1. Beat the egg yolks into the drawn butter and stir in the lemon juice.

  2. Add the butter mixture to the saucepan and stir carefully for 5 minutes, avoiding breaking the lardoons.

  3. Heap the collops on a dish and pour the gravy over them.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

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

  5. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Veal
Forms the main body of the dish, and gentle simmering keeps the pieces tender.
Fat salt pork
Lardons add fat and savory flavor that keep the lean veal moist as it cooks.
Gravy
Provides the liquid base that carries seasoning and coats the veal.
Drawn butter
Adds richness and a smooth, silky mouthfeel to the finished sauce.
Egg yolks
Emulsify with the butter and thicken the sauce to a smooth, creamy consistency.
Lemon juice
Adds acidity that brightens the rich butter and egg sauce.

The step that matters

Stirring in the butter and egg yolk mixture. Egg yolks thicken by gentle heat; if the sauce gets too hot or is stirred too hard, the yolks can scramble or curdle and the sauce turns grainy.

Swap the mace

How well each one fits the dish's main ingredients (veal, pork, butter, egg, lemon, pepper, nutmeg):

  1. Parsleyfits better
  2. Sagefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against veal, pork, butter, egg, lemon, pepper, nutmeg. 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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