Name: Veal Cutlets Larded
Ingredients: best end of a neck of veal; coarse sea salt; green truffle sauce or white mushroom sauce; lemon

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 Larded

Ingredients

best end of a neck of veal
coarse sea salt
green truffle sauce or white mushroom sauce
lemon

Directions

Cut the veal into chops, leaving part of the long bone.
Lard, blanch, and stew the chops.
Drain and dry the chops before serving.
Arrange the chops in a dish and pour the sauce in the middle.
Garnish with sliced lemon.

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.

Veal + truffletop 11% of all pairs

Smell alikelow

Cooked together815 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Veal + lemontop 17% of all pairs

Smell alikelow

Cooked together4,580 recipes

Shared aroma: 3-hexenal (apple, fruity).
Truffle + lemontop 27% of all pairs

Smell alikelow

Cooked together860 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).