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To Dres^ Scotch Collops White

Veal collops cooked with butter, gravy, lemon pickle, spices, egg yolks, cream, served with pickled mushrooms and forced meat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Dres^ Scotch Collops White

Ingredients

Directions

Prepare

  1. Cut off the thick part of a leg of veal, the size of a crown piece.

  2. Melt a little butter in a frying pan.

  3. Add the veal to the pan and cover it over a low fire.

Cook the collops

  1. Once cooked, place the collops and gravy into a pot to keep warm.

  2. Fry the collops in the same pan as the veal.

Finish and serve

  1. Pour the gravy from the veal into the pan, adding lemon pickle, mushroom powder, mace, cayenne, and salt.

  2. Boil for a few minutes.

  3. Mix in beaten egg yolks and flour.

  4. Add the thick cream to the collops and shake gently without boiling.

  5. Serve with pickled mushrooms and forced meat balls, garnished with lemon or kidney beans.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

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

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

What each ingredient does

Leg of veal
Provides the main meat, which is cooked until tender in the sauce.
Butter
Adds fat and richness and helps the veal brown in the pan.
Egg yolks
Thicken the sauce and add richness when gently heated.
Thick cream
Adds richness and a smooth, silky texture to the sauce.
Mushroom powder
Adds concentrated savoury flavour to the gravy.

The step that matters

Adding the egg yolks and cream without boiling. Egg proteins set and can curdle or scramble at high heat. Keeping the sauce gently warm lets the yolks thicken it smoothly and keeps the cream silky.

Swap the mace

How well each one fits the dish's main ingredients (veal, butter, lemon, mushroom, pepper, egg, cream):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against veal, butter, lemon, mushroom, pepper, egg, cream. 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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