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Scotch Collops

Veal collops sautéed in butter with a sauce of gravy, flour, egg yolk, cream, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut the veal into thin round pieces.

  2. Beat the pieces with a rolling pin.

  3. Grate nutmeg over the veal.

  4. Dip the pieces in the egg yolk.

Fry and make the sauce

  1. Fry in butter until brown.

  2. Pour off excess butter and warm it.

  3. Add gravy, butter mixed with flour, egg yolk, cream, and salt to the pan.

  4. Stir until the sauce thickens without boiling.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Forms the main body of the dish, cooked tender when thinly cut and beaten.
Egg yolk
Coats the veal and enriches the sauce, helping it thicken smoothly.
Flour
Combined with butter to thicken the gravy into a sauce.
Cream
Adds richness and smoothness to the sauce.
Butter
Fries the veal to browning and forms the base of the sauce.

The step that matters

Stir until the sauce thickens without boiling. Egg yolk in the sauce can curdle and turn grainy if it gets too hot. Gentle heat keeps the sauce smooth and creamy while the flour thickens it.

“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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