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Veal Cutlets, a LA Perigord

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

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

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

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

Cook

  1. Heat clarified butter in a sauté pan and arrange the cutlets 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 serving dish.

Finish and serve

  1. Fill the center with scallops of red tongue and truffles, pour Périgueux sauce around, 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, cooking through gently to stay tender.
Whipped egg whites
Act as a binding layer that holds the chopped truffles to the cutlets.
Black truffles
Provide the aroma and earthy flavour that defines the dish.
Clarified butter
Conducts heat evenly in the pan and adds richness without milk solids to burn.

The step that matters

Fry over gentle heat. The truffle coating can scorch before the veal is cooked through. Gentle heat lets the veal cook evenly while the truffles stay intact and aromatic.

“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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