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Veal Cutlets a LA Venitienne

Veal cutlets served with a mushroom and bacon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Cutlets a LA Venitienne

Ingredients

Directions

Make the sauce base

  1. In a saucepan, combine mushrooms, shallots, parsley, bacon, and butter.

  2. Simmer over low heat until cooked.

Stew and finish

  1. Add veal cutlets and stew until tender.

  2. Season with salt and pepper, then skim off excess fat.

  3. Stir in sauce tournee, thicken with egg yolks, and add cream, lemon juice, and cayenne.

  4. Serve the cutlets with the sauce.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

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

What each ingredient does

Veal cutlets (in the method)
Form the main body of the dish, becoming tender as they stew.
Mushrooms
Add earthy flavour and moisture to the sauce as they cook down.
Egg yolks
Thicken the sauce as they set gently with heat.
Sauce tournee
Provides a thickened base that gives the sauce body.
Cream
Adds richness and a smoother, silkier texture to the sauce.

The step that matters

Thickening with egg yolks. Egg yolks thicken by gentle heat; if the sauce boils after they go in, they can scramble and turn grainy. Keep the heat low and stir steadily.

Swap the parsley

How well each one fits the dish's main ingredients (mushroom, shallot, butter, pepper, sauce, egg, cream):

  1. Capersfits about as well
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Nutmegfits about as well

Fit is the average pairing score against mushroom, shallot, butter, pepper, sauce, egg, cream. 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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