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Veal Cutlets, a LA Perigord

Veal cutlets coated with truffles and fried, served with scallops of red tongue and Perigord sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Cutlets, a LA Perigord

Ingredients

Directions

Prepare

  1. Trim the veal cutlets neatly and season with pepper and coarse sea salt.

  2. Dip the cutlets in the egg white.

  3. Coat the cutlets with the chopped black truffles, pressing them on securely.

Cook

  1. Arrange the cutlets in a sautapan with clarified butter in a circular order.

  2. Fry the cutlets over gentle heat for about 20 minutes, turning until cooked through. Ensure the truffles do not burn.

  3. Drain the cutlets on paper.

  4. Glaze the cutlets.

Serve

  1. Arrange the cutlets on a serving dish.

  2. Fill the center with scallops of red tongue and truffles.

  3. Pour Perigueux sauce around.

  4. Serve.

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

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

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 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 cutlets
Form the main body of the dish, cooking to tender meat when fried gently.
Egg white
Acts as a binder so the chopped truffle coating adheres to the cutlets.
Black truffles
Add a strong earthy aroma and flavour to the coated crust.
Clarified butter
Fat for frying that browns the coating and carries heat without burning as easily as whole butter.

The step that matters

Fry the cutlets over gentle heat. Gentle heat cooks the veal through over about 20 minutes while limiting burning. Chopped truffles scorch quickly at high heat, so the cook must watch them closely and turn the cutlets as needed.

“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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