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Scotch Collops

A veal dish cooked with butter, flour, brown gravy, white wine, and various meats, then garnished with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut the veal into thin pieces, about the size of a crown coin.

  2. Dust the veal with flour.

  3. Melt butter in a frying pan and fry the collops until browned.

  4. Transfer the collops to a dish.

Make the sauce

  1. Melt butter in a stew pan.

  2. Add flour and stir until smooth.

  3. Pour in the brown gravy.

  4. Season with pepper and salt.

  5. Add white wine, sweetbreads, force-meat balls, truffles, morels, ox-palates, and mushrooms.

  6. Stew gently for 30 minutes.

  7. Add lemon juice and pour over the collops.

  8. Garnish with bacon.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (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 meat base of the dish, cooked quickly so it stays soft inside.
Butter
Adds richness and carries flavour while the veal browns in the pan.
Flour
Thickens the gravy into a smooth sauce and helps the veal brown.
Brown gravy
Provides the main liquid and savoury depth for the stewed sauce.
White wine
Adds acidity that brightens the rich sauce and balances its savouriness.
Mushrooms
Contribute earthy flavour and a tender, meaty texture to the stew.

The step that matters

Stewing the sauce gently. Gentle heat keeps the sauce smooth and lets the flour thicken it evenly, while a hard boil can make it lumpy or tough the delicate ingredients.

“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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