Skip to main content
Main

Scotch Collops

Sliced meat coated in cream, egg, breadcrumbs, and herbs, fried and simmered in gravy with lemon pickle, ketchup, and morels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 18 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the collops

  1. Soak the collops in thick cream and shake gently without boiling.

  2. Wet the collops with egg yolk, then coat with bread crumbs, parsley, and seasoning.

Fry and make the sauce

  1. Fry the collops in butter over high heat until browned, then remove and keep warm.

  2. In the same pan, add gravy, lemon pickle, ketchup, morels, lemon juice, anchovy, pepper, and salt; let boil for 6 minutes.

  3. Return the collops to the pan and heat through.

Serve

  1. Serve garnished with curled bacon, pickled mushrooms, lemon slices, and barberries.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Cream + ketchuptop 12% of all pairs
    Smell alikemoderate
    Cooked together279 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Thick cream
Soaks the meat, keeping the collops moist and tender while they stand.
Egg yolk
Acts as a binder so the bread crumb coating adheres to the meat.
Bread crumbs
Form a crisp, browned coating on the outside of the collops when fried.
Butter
Conducts heat for frying and promotes browning on the collops' surface.
Gravy
Forms the liquid base of the sauce that the collops are finished in.
Morels
Add earthy, savoury flavour and a meaty texture to the sauce.

The step that matters

Shaking the collops in cream without boiling. Gentle agitation lets the cream coat the meat evenly, while boiling would toughen the proteins and curdle the cream, spoiling texture and appearance.

“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

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes