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Veal Cutlets a LA Saint-garat

Veal cutlets larded with raw ham, stewed and glazed, served with a mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Veal Cutlets a LA Saint-garat

Ingredients

Directions

Prepare the cutlets

  1. Beat the veal cutlets without trimming them.

  2. Insert about 16 pieces of raw ham into each cutlet using a larding pin.

Cook and glaze

  1. Stew the cutlets as directed for neck of veal à la Saint‑Garot.

  2. Once cooked, leave them in the liquid until cool, then trim and scrape the bones clean.

  3. Place the cutlets on a cutlet pan and glaze them three times, putting them in the oven each time for a few minutes.

  4. Prepare the sauce as for neck of veal à la Saint‑Garot, adding a few 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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

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

  3. Ham + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,486 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

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

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

What each ingredient does

Veal cutlets
Form the main body of the dish, becoming tender through slow stewing.
Raw ham
Adds savoury flavour and fat that melts into the surrounding meat during cooking.
Clarified butter
Provides fat for glazing, giving a rich flavour and golden surface.
Mushrooms
Add earthy aroma and savoury depth to the sauce.

The step that matters

Stew the cutlets gently and let them cool in the liquid. Slow, gentle stewing keeps the meat tender and moist, and cooling it in the liquid helps it stay juicy rather than drying out.

“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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