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Veal Cutlets a LA Talleyrand

Veal cutlets served with a mushroom and shallot sauce, finished with egg yolks and lemon, accompanied by mashed potatoes and peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets a LA Talleyrand

Ingredients

Directions

Cook the veal

  1. Fry the veal cutlets in the clarified butter.

  2. Sprinkle the mushrooms, shallot, and parsley over and under the cutlets.

  3. Remove the cooked cutlets from the pan.

Make the sauce

  1. Pour the velouté sauce and cream into the pan. Stir briskly over the heat.

  2. Add the egg yolks to the sauce. Let the yolks thicken in the sauce, being careful not to curdle them.

  3. Remove the pan from the heat.

  4. Add lemon juice and seasoning to taste.

Serve

  1. Serve the cutlets on a bed of mashed potatoes.

  2. Pour the sauce over the cutlets.

  3. Garnish with green peas or other vegetables.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

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

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

  4. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

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, cooked gently in butter until tender.
Egg yolks
Thicken the sauce as they set with gentle heat, giving it a smooth, rich body.
Velouté sauce
Provides the base body of the sauce that coats the cutlets.
Cream
Adds richness and smoothness to the sauce, softening its texture.
Clarified butter
Fries the cutlets with a high smoke point, browning them without burning.
Button mushrooms
Add earthy flavour and moisture to the cutlets as they cook.

The step that matters

Thickening the egg yolks. Egg yolks set at low heat, around 70 to 80 °C. Above that they scramble and curdle, so the sauce must be stirred and kept off a hard boil.

“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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