Skip to main content
Main

Collops Op Veal

Collops of veal are thinly sliced veal pieces cooked with sauce, forcemeat balls, mushrooms, truffles, and seasoned with salt, pepper, sugar, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon 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 ↓

Collops Op Veal

Ingredients

Directions

Prepare the veal

  1. Cut the veal into thin pieces and beat them very thin.

  2. Sauté the pieces until cooked, then trim them to the size of a crown piece.

  3. Season with coarse sea salt and black pepper.

Make the dish

  1. Place the collops in a stew pan with cool sauce for brown or béchamel sauce for white.

  2. Add forcemeat balls, stewed mushrooms, and whole-dressed truffles.

  3. Season with additional pepper, salt, sugar, and lemon.

  4. Arrange the collops around the plate, placing the mushrooms, balls, and truffles 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

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

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

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Veal
Forms the tender meat base, which is thinned and quickly sautéed so it stays soft.
Cool sauce or béchamel sauce
Provides moisture and a creamy coating that carries the flavour of the dish.
Stewed mushrooms
Adds earthy flavour and moisture alongside the veal and sauce.
Whole-dressed truffles
Contributes a concentrated, aromatic earthy flavour.

The step that matters

Sauté the veal until just cooked. Thin veal cooks quickly and turns dry and tough if overcooked, so it should be removed as soon as it is cooked through.

“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.

More veal collops recipes

Scotch 8 See all 47 →

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesVeal PattiesVeal Patties50 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipes