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Scotch Collops

Veal collops cooked with sweetbread, cullis, mushrooms, egg and forcemeat balls, seasoned with lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Veal and mushroom are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,446 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut the veal into thin slices, about the size of a half-crown piece.

  2. Blanch the veal slices in boiling water for 2 minutes, then dry them.

Cook and serve

  1. Fry the veal in sweet oil until lightly colored.

  2. Add scalded sweetbread slices, cullis, stewed mushrooms, and scalded egg and forcemeat balls.

  3. Season with lemon juice and serve with braised and glazed sweetbread or roasted heart sweetbread on top.

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 + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

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

  2. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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 body of the dish as tender, thin-sliced meat.
Sweet oil
Carries heat for frying the veal and helps it take on light color.
Cullis
Provides a rich, savoury sauce that moistens the veal and other ingredients.
Stewed mushrooms
Adds earthy flavour and moisture to the finished dish.
Sweetbread
Adds a soft, delicate texture and mild richness to the dish.

The step that matters

Blanch the veal slices in boiling water for 2 minutes, then dry them.. Brief blanching firms the surface and removes impurities, and drying well is needed so the slices brown in the oil rather than steam.

“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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