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Scollops of Venison, Etc

Venison cutlets simmered in red wine, Espagnole sauce, and consommé with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Scollops of Venison, Etc

Ingredients

Directions

Braise the cutlets

  1. Fry the venison cutlets until brown, then pour off excess grease.

  2. Add red wine, Espagnole sauce, consommé, a carrot, an onion, celery, and a bundle of parsley.

  3. Simmer gently until the cutlets are tender, then remove them to a sauté pan with some sauce to keep warm.

Make the sauce

  1. Strain the remaining sauce through a sieve into a smaller pot.

  2. Clarify the sauce by gently boiling and skimming off any impurities.

  3. Reduce the sauce to the proper consistency, then pass it through a tamis into a bain-marie.

Serve

  1. To serve, dish the cutlets, fill the center with glazed carrots and turnips, and arrange glazed button onions around.

  2. Pour the sauce over the cutlets 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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Cutlets of venison
Main protein; browning in the pan builds flavour, and slow simmering makes it tender.
Red wine
Adds acidity and depth of flavour to the braising liquid and the finished sauce.
Espagnole sauce
Provides the thick, rich brown base that gives the sauce body.
Consommé
Adds savoury stock flavour and liquid to the braise.

The step that matters

Clarifying and reducing the sauce. Boiling too hard or skimming too late can cloud the sauce and make it bitter or greasy. Gentle heat and careful skimming keep it clear, and reducing to the right consistency gives the sauce its gloss and body.

Swap the onion

How well each one fits the dish's main ingredients (venison, carrot, celery, parsley, red wine, sauce):

  1. Shallotfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against venison, carrot, celery, parsley, red wine, sauce. 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.

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