Skip to main content
Main

Veal Cutlets with Tomatoes

Veal cutlets served with a tomato sauce made from tomato conserve, butter, onion, garlic, tarragon vinegar, Nepal pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Veal Cutlets with Tomatoes

Ingredients

Directions

Make the sauce

  1. Fry the onion and garlic in butter until lightly colored.

  2. Add the tomato conserve, tarragon vinegar, Nepal pepper, and salt; strain the mixture.

Serve

  1. Pour the tomato puree over the veal cutlets.

  2. Serve with fried sippets of bread if desired.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Clove + tarragontop 6% of all pairs
    Smell alikestrong
    Cooked together548 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Tomato + tarragontop 6% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

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

  5. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Veal cutlets
Forms the main body of the dish, cooked tender and served in the tomato sauce.
Butter
Fat that gently fries the onion and garlic, adding richness and browning flavor.
Tomato conserve
Provides the body and sweet-tart tomato flavor of the sauce once strained.
Onion
Softens and sweetens as it fries, adding savory depth to the sauce.
Tarragon vinegar
Adds acidity that brightens the tomato sauce and balances its sweetness.

The step that matters

Frying the onion and garlic in butter. Cooking them slowly until only lightly colored softens their raw bite and builds savory flavor. Browning them too hard turns them bitter and can scorch the butter, which carries into the sauce.

Swap the clove

How well each one fits the dish's main ingredients (veal, onion, garlic, butter, tomato, tarragon, vinegar):

  1. Thymefits better
  2. Parsleyfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against veal, onion, garlic, butter, tomato, tarragon, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesCream of Tomato SoupCream of Tomato Soup107 recipesWhite BreadWhite Bread80 recipes