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Cotelettes De Veau En Chaud-froid

Veal cutlets braised with bacon, stock, and wine, chilled and coated with aspic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Butter and bread 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 ↓

Cotelettes De Veau En Chaud-froid

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cutlets

  1. Trim and flatten the veal cutlets.

  2. Stud each cutlet with strips of larding bacon and tongue.

  3. Place the cutlets in a braising pan with mirepoix, seasoning, butter, bacon, stock, and white wine.

  4. Cover and cook in the oven at 350°F (175°C) for one hour, basting occasionally.

  5. Press the cutlets until cold.

  6. Trim and scrape the bones clean.

Mask and chill

  1. Mask each cutlet with a layer of aspic cream or white chaud-froid sauce.

  2. Wait until the aspic sets, then repeat the masking.

  3. Decorate one side of each cutlet with slices of truffle.

  4. Mask the cutlets with aspic jelly.

  5. Chill the cutlets on ice.

Arrange and serve

  1. Fix a crouton of bread in the center of a round dish.

  2. Decorate the crouton with green herb butter.

  3. Arrange the cutlets around the crouton.

  4. Garnish with small salad and serve.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

    Shared aroma: ethyl octanoate (fruity, wine).

  4. White wine + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,760 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  5. White wine + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together827 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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 meat; braising turns them tender and moist while they hold their shape.
Larding bacon
Adds fat and savory flavor that keeps the lean veal moist during long cooking.
White stock
Provides liquid for braising, building a savory base for the sauce.
White wine
Adds acidity and aroma that brighten the rich braising liquid.
Butter
Adds richness and fat that carries flavor and helps browning in the braise.
Aspic jelly
Sets into a clear gelatin coating that seals and glosses each cutlet.

The step that matters

Waiting for each aspic layer to set before repeating the masking. If the layer is still liquid, the second coat slides off or blends into the first, leaving a streaky, uneven glaze. Gelatin sets as it cools, so a firm first layer gives a smooth, even finish.

“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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