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Scollops of Venison, Etc

Venison cutlets braised in red wine, Espagnole sauce, and consommé, served with glazed vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 the grease.

  2. Add red wine, Espagnole sauce, consommé, carrot, onion, celery, and parsley.

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

Finish the sauce

  1. Strain the remaining sauce into a smaller pot, clarify by boiling and skimming.

  2. Reduce the sauce to the proper consistency, then pass it through a fine sieve.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  5. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Venison cutlets
Main protein; browning first builds flavour, and slow simmering makes the meat tender.
Red wine
Adds acidity and depth to the sauce as it reduces.
Espagnole sauce
Brown sauce base that gives the sauce body and rich flavour.
Consomme
Adds meaty liquid that thins the sauce and carries savoury flavour.
Carrot
Contributes subtle sweetness and aroma to the simmering liquid.
Onion
Contributes aroma and savoury sweetness to the simmering liquid.

The step that matters

Reduce the sauce to the proper consistency. Reducing concentrates flavour and thickens the sauce by evaporating water. Overreducing makes it too salty and sticky, while underreducing leaves it thin and weak. Passing it through a fine sieve afterward removes solids for a smooth finish.

Swap the onion

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

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

Fit is the average pairing score against venison, red wine, sauce, carrot, celery, parsley, turnip. 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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Sauce 4

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