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A Fillet of Veal with Collops

Thin slices of veal fillet served with a roasted udder stuffed with forcemeat and garnished with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

A Fillet of Veal with Collops

Ingredients

Directions

Prepare

  1. Cut the desired collops from the fillet of veal.

  2. Take the udder and fill it with forcemeat.

  3. Roll the udder and tie it with packthread.

Roast and serve

  1. Roast the tied udder until cooked through.

  2. Place the collops in a dish and lay the roasted udder in the middle.

  3. Garnish the dish with lemon.

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. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Veal + meattop 18% of all pairs
    Smell alikelow
    Cooked together1,890 recipes

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

  3. Meat + lemontop 28% of all pairs
    Smell alikelow
    Cooked together2,817 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Fillet of veal
Lean, tender meat that is cut into collops and cooked quickly to stay juicy.
Forcemeat (in the method)
Savoury stuffing that stays moist inside the udder and sets as it cooks.

The step that matters

Roast the tied udder until cooked through. The forcemeat sits deep inside the rolled udder, so its centre heats more slowly than the outside. Cooking until fully done ensures the stuffing is safe to eat, while avoiding overcooking keeps the meat moist.

“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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