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Veal Cutlets a LA Venitienne

Veal cutlets cooked with mushrooms, shallots, parsley, bacon, sauce tournee, egg yolks, cream, lemon juice, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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

Cook the veal

  1. Cut the veal into neat cutlets and flatten them.

  2. In a pan, stew the mushrooms, shallots, and parsley in butter and grated bacon over low heat.

  3. Add the cutlets to the pan, season with pepper and salt, and stew until tender.

Finish the sauce

  1. Skim off the fat, then add sauce tournee and beaten egg yolks mixed with cream.

  2. Stir in lemon juice and cayenne pepper before serving.

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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (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 main body of the dish, becoming tender through slow stewing.
Egg yolks
Thicken the cream and sauce into a smooth, rich coating when gently heated.
Sauce tournee
Provides a thickened base that gives the sauce body and helps it cling to the cutlets.
Mushrooms
Add savoury, earthy flavour and moisture to the stewed base.
Lemon juice
Adds acidity that brightens the rich, creamy sauce.

The step that matters

Adding the egg yolks and cream. Egg yolks thicken when heated but can curdle or scramble if the sauce is too hot, so they should be added off direct heat or gently warmed while stirring.

Swap the shallot

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

  1. Shallotthe original
  2. Capsicumfits about as well
  3. Carrotfits less well
  4. Chivefits less well

Fit is the average pairing score against veal, mushroom, parsley, butter, pepper, sauce, egg. 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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