Why it works: Veal and leek work together. They rank in the top 8% of all ingredient pairs, and 334 recipes mention both. Both carry ethyl butyrate, which smells apple, fruity. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: egg
Directions
Prepare the cutlets
Squeeze lemon juice over the cutlets and sprinkle with chopped sweet herbs.
Make the sauce
In a saucepan, combine the chopped leek roots, celery, and carrot with the fat from the veal gravy.
Stir the vegetables and fat over heat for 10 minutes.
Add enough flour to form a soft paste and stir for 5 more minutes.
Combine the paste with the veal gravy and simmer for 45 minutes.
Add cream 10 minutes before straining the sauce.
Fry and serve
Roll the cutlets in egg and bread crumbs, then fry in clarified fat until golden brown.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + leektop 8% of all pairsAroma overlaplowMentioned together334 recipes
Shared aroma: ethyl butyrate (apple, fruity).
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Celery + carrottop 1% of all pairsAroma overlapstrongMentioned together10,172 recipes
Shared aroma: myristicin (spice, warm).
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Lemon + celerytop 2% of all pairsAroma overlapstrongMentioned together3,467 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Leek + carrottop 3% of all pairsAroma overlapmoderateMentioned together1,310 recipes
Shared aroma: coumarin (sweet, hay).
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Leek + celerytop 4% of all pairsAroma overlapmoderateMentioned together1,093 recipes
Shared aroma: 1-hexanol (resin, flower).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms a soft paste with the fat that thickens the sauce as it cooks.
- Cream
- Adds richness and a smoother, rounder texture to the strained sauce.
- Leek roots, celery, and carrot
- Aromatic vegetables that build the savory base flavor of the sauce.
- Veal gravy fat
- Carries the aromatic vegetables' flavor and helps them soften and brown gently.
The step that matters
Cooking the flour into the fat. Stirring the flour into the hot fat for the full five minutes cooks out its raw starchy taste and lets it thicken the sauce evenly without lumps.
“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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