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To Dress Scotch Collops

Thin veal slices are sautéed and served in a brown gravy with wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

To Dress Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut the veal into thin pieces, about the size of a coin.

  2. Sprinkle a little flour over the veal.

Fry the veal

  1. Melt butter in a frying pan.

  2. Fry the veal pieces quickly until browned.

  3. Transfer the fried veal to a dish.

Make the gravy

  1. In a saucepan, melt a little butter.

  2. Add a large spoonful of flour and stir until smooth.

  3. Pour in the brown gravy and season with pepper and salt.

  4. Add the white wine and mix well.

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

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

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 tender meat that is the main body of the dish.
Flour
Lightly coats the veal and thickens the gravy as it cooks.
Butter
Adds fat for frying and richness to the sauce.
Brown gravy
Provides the savoury liquid base of the sauce.
White wine
Adds acidity and aroma that brighten the rich gravy.

The step that matters

Frying the veal quickly until browned. Searing thin pieces over high heat browns their surface for flavour and keeps them tender. Overcooking dries the meat and makes it tough.

“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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