Name: Veal Cutlets, a LA Perigord
Ingredients: Veal cutlets; Pepper; Salt; 1 egg white; Black truffles, finely chopped; Clarified butter

Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Cutlets, a LA Perigord

Ingredients

Directions

Trim the veal cutlets neatly and season with pepper and salt.
Dip the cutlets in whipped egg white, then coat with chopped black truffles, pressing them on securely.
Heat clarified butter in a sauté pan and arrange the cutlets in a circular order.
Fry the cutlets over gentle heat on both sides until cooked through, ensuring the truffles do not burn.
Drain the cutlets on paper, glaze them, and arrange on a plate.
Fill the center with scallops of red tongue and truffles, pour Perigueux sauce around, 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.

Veal + truffletop 11% of all pairs

Smell alikelow

Cooked together815 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Truffle + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Egg + truffletop 18% of all pairs

Smell alikemoderate

Cooked together1,604 recipes

Shared aroma: 2-octenal (fatty, green).
Veal + peppertop 19% of all pairs

Smell alikemoderate

Cooked together10,049 recipes

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