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Scotch Collops

Veal collops fried in butter and served with a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Beat the veal pieces with a rolling pin.

  2. Grate a little nutmeg over the veal.

  3. Dip the veal into the egg yolk.

Fry the collops

  1. Fry the veal in butter until golden brown.

  2. Pour off the excess butter.

Make the sauce and serve

  1. In a separate pan, mix the gravy with flour, cream, and salt.

  2. Stir until thickened, but do not boil.

  3. Serve the sauce warm over the collops.

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

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

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Thin pieces provide the tender, meaty base that the sauce is served over.
Egg yolk
Coats the veal so it can brown and helps bind the coating.
Butter
Fat for frying that gives the veal golden browning and rich flavour.
Gravy
Liquid base of the sauce that carries savoury flavour.
Flour
Thickens the gravy into a smooth sauce when stirred with heat.
Cream
Adds richness and body to the sauce, softening its flavour.

The step that matters

Stir until thickened, but do not boil. Flour thickens liquid as its starch swells with heat, but boiling a cream-containing sauce can cause it to split and turn grainy, and can break down the thickening power of the starch.

“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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