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Veal Collops

Veal collops cooked in a sauce of butter, flour, gravy, spices, and cream, served over pickled mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Veal Collops

Ingredients

Directions

Cook the veal

  1. Cut thin collops from the leg of veal and season with salt and pepper.

  2. In a pan, melt butter over low heat and add the collops, turning until they are cooked but not browned.

  3. Remove collops and keep warm in a covered saucepan.

Make the gravy

  1. In the same pan, add flour and stir to make a thick gravy.

  2. Season the gravy with ketchup, port wine, walnut pickle, caper liquor, lemon pickle, mace, cayenne, and salt.

  3. Let the gravy boil for five minutes, then stir in beaten egg yolks and cream until thick.

  4. Add the collops back to the pan and heat through.

Serve

  1. Serve the collops over pickled mushrooms.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Nutmeg + walnuttop 5% of all pairs
    Smell alikestrong
    Cooked together1,230 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Walnut + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Forms the tender, thinly sliced meat that is cooked gently until just set.
Butter
Fat that cooks the collops gently and carries flavour without browning them.
Flour
Thickens the pan juices into a smooth gravy with body.
Egg yolks
Enrich and thicken the gravy as they set with gentle heat.
Cream
Adds richness and smoothness, softening the gravy's texture.
Gravy
Provides the savoury liquid base that the sauce is built on.

The step that matters

Stirring in the egg yolks and cream. Egg yolks thicken when heated gently, but if the gravy is too hot they can scramble and curdle. Keep the heat moderate and stir constantly while adding them.

“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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