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White Collops

Veal collops simmered in butter, flour, broth, and cream, optionally flavored with orange juice, meatballs, oysters, or mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

White Collops

Ingredients

Directions

Prepare the veal

  1. Butter the bottom of a stewpan.

  2. Lay the veal pieces in the pan and sprinkle with flour.

Make the sauce

  1. Set the pan on the fire and toss the meat until it turns white.

  2. Add the veal broth and cream, then toss the mixture.

  3. Allow to simmer until just boiling.

  4. If desired, add the juice of an orange, meatballs, oysters, or mushrooms.

  5. To thicken the sauce, you may add a beaten egg.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Oyster + eggtop 14% of all pairs
    Smell alikemoderate
    Cooked together4,103 recipes

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

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Forms the main protein of the dish, becoming tender and white as it cooks.
Flour
Coats the meat and thickens the cooking liquid into a smooth sauce.
Butter
Adds richness and helps the veal brown lightly without sticking.
Veal broth
Provides the savoury liquid base that the sauce is built on.
Cream
Adds body and a smooth, rich texture to the sauce.
Egg
Thickens the sauce when beaten in, as an optional finishing step.

The step that matters

Adding the broth and cream. Flour is only cooked into the fat on the meat, so adding liquid too quickly or letting it boil hard can leave lumps or a thin, grainy sauce. Keep the heat gentle and stir well for a smooth, even sauce.

Swap the orange

The recipe marks orange as optional. How well each one fits the dish's main ingredients (veal, butter, flour, cream, oyster, egg):

  1. Lemonfits better
  2. Raisinfits better
  3. Vanillafits better
  4. Orangethe original

Fit is the average pairing score against veal, butter, flour, cream, oyster, egg. 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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