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To Drest Collops Quick

Thin veal slices are seasoned, breaded, fried, and served with a thickened cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Drest Collops Quick

Ingredients

Directions

Prepare the veal

  1. Cut the veal into very thin slices.

  2. Place the skin and odd bits of veal in a small pot with water, pepper, and salt; heat on the stove.

Coat and fry

  1. Dip the veal slices in beaten egg, then coat with a mixture of herbs, bread crumbs, pepper, salt, and nutmeg.

  2. Heat butter in a frying pan and fry the collops quickly for about 2 minutes on each side.

  3. Transfer the collops to a warm dish.

Finish with sauce

  1. Strain the cooking liquid, thicken it, and boil in the frying pan; pour over the collops.

  2. Add a little ketchup for extra flavor if desired.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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 that is sliced thin and cooked quickly.
Egg
Binds the herb and crumb coating so it adheres to the veal slices.
Bread crumbs
Form a crisp coating that browns during frying.
Butter
Conducts heat in the pan and adds richness and browning to the collops.

The step that matters

Frying the coated collops quickly. Thin slices cook through in minutes, so over-frying dries the veal and can make the crumb coating burn before the meat is tender. Keeping the heat steady and the time brief preserves juiciness.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, pepper, bread, egg, butter, ketchup):

  1. Parsleyfits about as well
  2. Nutmegthe original
  3. Sagefits about as well
  4. Capersfits about as well

Fit is the average pairing score against veal, pepper, bread, egg, butter, ketchup. 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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