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Scotch Collops

Veal collops simmered in brown gravy with wine, sweetbreads, truffles, mushrooms, and bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 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 pieces, about the size of a coin.

  2. Sprinkle flour over the veal.

  3. Melt butter in a frying pan and fry the veal until brown.

  4. Transfer the collops to a dish.

Make the sauce

  1. In a saucepan, melt more butter and stir in flour until smooth.

  2. Add brown gravy, pepper, salt, and white wine; mix well.

  3. Add sweetbreads, force-meat balls, truffles, morels, ox-palates, and mushrooms.

  4. Stew gently for 30 minutes, then add lemon juice.

Serve

  1. Pour the sauce over the collops and garnish with bacon.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  2. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

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

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

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 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

Veal
Forms the main meat, browned for flavour and kept tender in the sauce.
Flour
Coats the veal and thickens the butter and gravy into a smooth sauce.
Butter
Browns the veal and provides richness in the frying pan and the sauce base.
Brown gravy
Forms the body of the sauce and adds savoury depth.
White wine
Adds acidity and aroma that brightens the rich sauce.
Lemon juice
Adds acidity that sharpens the flavour of the finished sauce.

The step that matters

Browning the veal. Frying the floured veal until brown creates flavour through the Maillard reaction. Pale, steamed veal tastes flat and gives the sauce less depth.

“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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