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Scotch Collops

Thin veal collops coated in egg yolk, fried, and served with a creamy gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Nutmeg and pepper match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Flatten the veal bits with a rolling pin.

  2. Grate nutmeg over the veal.

  3. Dip the veal in the egg yolk.

Fry and make the sauce

  1. Fry the veal in butter until golden brown.

  2. Remove excess butter from the pan.

  3. In a separate bowl, mix gravy, butter, flour, egg yolk, cream, and salt.

  4. Stir the sauce until thick, but do not boil.

Serve

  1. Serve the sauce over the collops.

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. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

Flour and butter 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 body of the dish, cooked to a tender, browned bite.
Egg yolk
Binds the sauce and thickens it gently as it heats, adding richness.
Flour
Thickens the sauce by absorbing liquid as it cooks.
Cream
Adds richness and smoothness to the sauce.
Gravy
Provides the savoury liquid base of the sauce.
Nutmeg
Adds a warm, aromatic flavour to the veal.

The step that matters

Stir the sauce until thick, but do not boil. Egg yolk in the sauce can curdle and turn grainy if it gets too hot. Heating gently and stirring constantly lets the yolk and flour thicken it into a smooth sauce.

“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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