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Veal Cutlets a LA Talleyrand

Veal cutlets served with a sauce of stock, cream, egg yolks, lemon juice, and sautéed shallots, mushrooms, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets a LA Talleyrand

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare the veal

  1. Cut the veal into rounds, half an inch thick and three inches across.

  2. Flatten the rounds with a broad-bladed knife dipped in cold water.

  3. Remove all skin and sinew from the veal.

Cook the cutlets

  1. Melt the butter in a clean sauté pan and cook the cutlets gently without browning.

  2. Season with pepper and salt, then sprinkle with shallots, mushrooms, and parsley.

  3. Pour the stock over the cutlets and simmer for 20 minutes.

  4. Strain the gravy and remove fat.

  5. Dish the cutlets in a circle and keep warm.

Finish the sauce and serve

  1. Add egg yolks to the gravy and stir over low heat for a few seconds without boiling.

  2. Add cream and a few drops of lemon juice, then pour the sauce over the cutlets 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  4. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 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 fillet
Forms the tender main body of the dish once cooked gently in butter.
Egg yolks
Thicken the gravy into a smooth sauce as they gently set over low heat.
Cream
Adds richness and body to the sauce, softening its flavour.
Butter
Gently cooks the cutlets and adds fat, flavour and a rich mouthfeel.
Lemon juice
Adds acidity that brightens the rich sauce and balances its richness.
Shallots
Add a mild, sweet onion flavour that builds the base of the gravy.

The step that matters

Add the egg yolks without boiling. Egg yolks thicken through gentle heat; if the gravy boils, the yolks scramble and the sauce turns grainy and loses its smooth texture.

“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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