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To Dress Scotch Collops

A veal dish with a brown gravy sauce, white wine, and various meats, served with bacon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

To Dress Scotch Collops

Ingredients

Directions

Prepare the veal

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

  2. Dust the veal with flour.

  3. Melt butter in a frying pan and fry the veal until browned.

  4. Transfer the collops to a dish.

Make the sauce

  1. In a stewpan, melt more butter and add flour, stirring until smooth.

  2. Pour in the brown gravy and season with pepper and salt.

  3. Add white wine, sweetbreads, force-meat balls, truffles, morels, ox palates, and mushrooms.

  4. Stew gently for 30 minutes.

  5. Stir in lemon juice and pour the sauce over the collops.

Garnish

  1. Garnish with bacon rashers.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Forms the main body of the dish, browned to add savoury flavour.
Flour
Thickens the butter and gravy into a smooth sauce and helps the veal brown.
Butter
Adds richness and helps brown the veal and start the sauce.
Brown gravy
Provides the base liquid and savoury depth of the sauce.
White wine
Adds acidity and aroma that brighten the rich sauce.
Mushrooms
Add earthy flavour and body to the stewed sauce.

The step that matters

Stirring the flour into the butter. Cooking flour in melted butter and stirring it constantly forms a smooth roux. Adding flour without stirring leaves lumps that stay in the sauce and are hard to remove later.

“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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