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Veal Cutlets with Fine Herbs or D LA Venetienne

Veal cutlets simmered with mushrooms, shallots, herbs, bacon, and butter, finished with a white roux, egg yolk, cream, lemon, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets with Fine Herbs or D LA Venetienne

Ingredients

Directions

Make the base

  1. Stew the mushrooms, shallots, parsley, thyme, bacon, and butter over low heat until done.

  2. Add the veal cutlets and stew them over very low heat.

Finish the sauce

  1. Season with white pepper and coarse sea salt to taste, then skim off the fat carefully.

  2. Stir in the white roux and thicken the sauce with beaten egg yolks mixed with cream.

  3. Add lemon juice and a pinch of cayenne before serving.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Shallot + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Veal cutlets (in the method)
Provide the main meat, which becomes tender during slow, gentle stewing.
White roux
Thickens the sauce so it coats the cutlets rather than running thin.
Egg yolks
Thicken the sauce further as they set gently with heat, adding richness.
Cream
Adds moisture and richness, softening the sauce's texture when blended with the yolks.
Butter
Adds fat and flavour to the base where the mushrooms and shallots cook.
Lemon juice
Adds acidity that brightens the rich, creamy sauce.

The step that matters

Thicken the sauce with egg yolks. Egg yolks set when heated, so they can curdle if the sauce boils or gets too hot. Keep the heat low and stir steadily so the sauce thickens smoothly.

Swap the white pepper

How well each one fits the dish's main ingredients (mushroom, shallot, parsley, thyme, butter, sauce, egg):

  1. Capersfits better
  2. Tarragonfits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against mushroom, shallot, parsley, thyme, butter, sauce, 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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