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Scotch Collops

Veal collops fried in butter, served with a sauce of gravy, flour, egg yolk, cream, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut veal into thin bits about three inches long and round.

  2. Beat the veal with a rolling pin and grate a little nutmeg over it.

Fry the collops

  1. Dip the veal into the egg yolk and fry in butter until golden brown.

  2. Pour off the butter and prepare the gravy by mixing the gravy with flour and butter, egg yolk, cream, and salt.

Make the sauce and serve

  1. Stir the sauce until it thickens, but do not boil it.

  2. Serve the collops with the sauce poured over them.

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

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

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 meat that is thinned, pounded and browned in butter.
Egg yolk
Coats the veal and, stirred into the sauce, helps thicken and enrich it.
Butter
Fries the veal to a golden brown surface and adds rich flavour.
Gravy
Forms the liquid base of the sauce that the collops are served in.
Flour
Thickens the sauce so it clings to the collops.
Cream
Adds richness and softens the sauce's texture.

The step that matters

Stir the sauce until it thickens, but do not boil it. Egg yolks in the sauce can curdle and turn grainy if overheated, so gentle stirring over low heat keeps the sauce smooth while the flour and yolk thicken it.

“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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