Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Veal Collops
Ingredients
Directions
Prepare the rolls
Beat the veal collops well.
Lay a piece of thin bacon on each collop.
Spread seasoned forcemeat on the bacon.
Roll each collop tightly, about the size of two fingers.
Secure each roll with a small skewer.
Brush the rolls with egg.
Fry and serve
Fry in oil or butter until golden brown.
Serve with rich brown gravy poured over.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Veal + buttertop 23% of all pairsSmell alikemoderateCooked together9,381 recipes
Shared aroma: 3-hexenal (apple, fruity).
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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Forms the thin outer wrapper that encloses the filling and cooks to a tender meat.
- Bacon
- Adds fat and savoury flavour that melts into the filling during frying.
- Forcemeat
- Provides a seasoned stuffing that stays moist and flavourful inside the roll.
- Egg
- Coats the outside of the rolls so they brown evenly when fried.
The step that matters
Roll each collop tightly. Tight rolling keeps the forcemeat and bacon held inside during frying. A loose roll can open or leak filling as the meat cooks and shrinks.
“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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