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Scotch Collops

Veal collops coated in egg yolk, fried, and served with a creamy gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut veal into thin pieces about three inches long and round.

  2. Beat the veal with a rolling pin and grate a little nutmeg over it.

  3. Dip the pieces into the yolk of an egg.

Fry the veal

  1. Fry the veal in a little butter until golden brown.

  2. Pour off the butter.

Make the sauce and serve

  1. Prepare the sauce.

  2. Mix half a pint of gravy with a little butter rubbed into flour, a yolk of egg, and two large tablespoons of cream.

  3. Stir the sauce until it thickens.

  4. Serve the sauce over the collops.

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

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

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Nutmeg + creamtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Veal
Forms the main meat that is beaten thin and cooked until tender.
Egg yolk
Coats the veal and enriches the sauce, helping it thicken and turn smooth.
Butter
Fries the veal to golden brown and, rubbed into flour, helps thicken the sauce.
Flour
Thickens the sauce when cooked with butter and gravy.
Cream
Adds richness and body to the sauce.
Gravy
Forms the liquid base of the sauce that thickens into a coating.

The step that matters

Stir the sauce until it thickens. Egg yolk and flour thicken the sauce as it heats. Heating too hard or too long can curdle the yolk and make the sauce grainy, so keep it moving over gentle heat.

“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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