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Collops

Veal collops fried and served with a gravy made from the 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 ↓

Collops

Ingredients

Directions

Prepare the veal

  1. Combine veal scraps, water, pepper, and salt in a small pot and heat the mixture on the stove.

  2. Dip the veal collops in beaten egg.

  3. Coat the collops with a mixture of herbs, bread crumbs, pepper, salt, and nutmeg.

Fry and serve

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

  2. Transfer the collops to a hot dish and keep them warm.

  3. Strain the cooking liquid, thicken it, and bring it to a boil in the frying pan.

  4. Pour the gravy over the collops and add a little ketchup 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
Provides the meat that is browned and served tender in the dish.
Bread crumbs
Form a crisp, golden coating on the outside of the collops when fried.
Egg
Binds the bread crumb coating so it adheres to the veal.
Butter
Conducts heat in the pan and adds richness and browning to the collops.

The step that matters

Frying the coated collops. Butter that is too hot can scorch the bread crumb coating before the veal cooks through, while a pan that is too cool lets the coating absorb grease and turn soggy.

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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