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Veal Cutlets, a LA Perigord

Veal cutlets coated with truffles, fried, and served with Perigueux sauce and red tongue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Cutlets, a LA Perigord

Ingredients

Directions

Prepare the cutlets

  1. Trim the veal cutlets neatly and season with pepper and coarse sea salt.

  2. Dip the cutlets in whipped egg white, then coat with finely chopped black truffles, pressing them on securely.

Cook and serve

  1. Arrange the cutlets in a sauté pan with clarified butter in a circular order.

  2. Fry the cutlets over gentle heat on both sides until cooked through, ensuring the truffles do not burn.

  3. Drain the cutlets on paper, glaze them, and arrange on a plate.

  4. Fill the center with scallops of red tongue and truffles, pour Perigueux sauce over, and serve.

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 + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 cutlets
Form the main body of the dish, cooked gently until tender and cooked through.
Egg white
Acts as a binder that helps the chopped truffles adhere to the cutlets.
Black truffles
Add a strong earthy aroma and flavor to the coating and the center garnish.
Clarified butter
Conducts heat for frying and adds richness and browning to the cutlets.

The step that matters

Fry over gentle heat. Gentle heat cooks the veal through without scorching the butter or burning the finely chopped truffles on the coating, which would turn them bitter.

“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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