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To Dress Scotch Collops

Veal fillet pieces dressed in a brown gravy sauce with butter, flour, wine, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

To Dress Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut the fillet of veal into thin pieces, about the size of a coin.

  2. Dust the veal pieces lightly with flour.

Fry the veal

  1. Melt butter in a frying pan over medium heat.

  2. Add the veal pieces and fry quickly until browned.

  3. Transfer the browned veal to a dish.

Make the sauce

  1. In a new pan, melt more butter and add a large spoonful of flour.

  2. Stir until smooth, then gradually add the brown gravy.

  3. Season with salt and pepper, then stir in the white wine.

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 + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and butter 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

Fillet of veal
Is the main meat, cooked quickly so it browns and stays tender.
Flour
Light dusting helps the veal brown; flour in the sauce thickens the gravy.
Butter
Fat for frying the veal and building the sauce, adding richness and flavour.
Brown gravy
Forms the body of the sauce, providing savoury flavour and moisture.
White wine
Adds acidity and a bright flavour to the finished sauce.

The step that matters

Fry the veal quickly until browned. Thin pieces cook fast, so high heat browns the surface before the inside overcooks. Overcrowding or long frying leaves the meat grey, dry and tough.

“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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