Name: Veal Cutlets Baked
Ingredients: cutlets; ½ pound sausage meat; 2 eggs; butter; veal stock

Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Veal Cutlets Baked

Ingredients

Directions

Prepare

Trim the cutlets nicely.
Mix the sausage meat with the eggs.
Lay a buttered paper in the bottom of a dripping pan.
Spread half of the sausage mixture on the paper.

Assemble and cook

Place the cutlets on top of the sausage mixture.
Cover the cutlets with the remaining sausage mixture.
Baste with melted butter and veal stock.
Serve with the gravy when done.

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.

Meat + buttertop 16% of all pairs

Smell alikemoderate

Cooked together7,594 recipes

Shared aroma: guaiacol (smoky, sweet).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Meat + vealtop 18% of all pairs

Smell alikelow

Cooked together1,890 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + eggtop 22% of all pairs

Smell alikemoderate

Cooked together6,432 recipes

Shared aroma: 2,4-decadienal (seaweed).
Butter + vealtop 23% of all pairs

Smell alikemoderate

Cooked together9,381 recipes

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

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

What each ingredient does

Cutlets: Form the main body of the dish, cooked tender within the sausage layers.
Sausage meat: Forms a savory layer above and below the cutlets, adding fat and flavor as it cooks.
Eggs: Bind the sausage meat so it holds together as a layer around the cutlets.
Butter: Adds richness and helps the surface brown while basting.
Veal stock: Moistens the dish during basting and forms the base of the gravy.

“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.