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Veal Cutlets

Veal cutlets cooked with butter, flour, stock, fine herbs, carrots, small onions, mushrooms, salt, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,873 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal Cutlets

Ingredients

Directions

Prepare the veal

  1. Trim the veal cutlets neatly.

  2. Remove the bones.

  3. Lard the cutlets.

  4. Place them in a frying pan with a little butter.

  5. Brown the cutlets in the pan.

Make the sauce and vegetables

  1. Sprinkle a little flour over the cutlets.

  2. Moisten with stock.

  3. Add the fine herbs.

  4. Add the carrots.

  5. Add the small onions.

  6. Add the mushrooms.

  7. Add the salt.

  8. Add the cloves.

  9. Skim the sauce.

  10. Strain it.

Plate and serve

  1. Plate the cutlets.

  2. Place the vegetables in the center.

  3. Pour it over the cutlets.

  4. Ensure the dish is well seasoned.

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. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  4. Carrot + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,796 recipes

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

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

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

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

What each ingredient does

Veal neck cutlets
Form the main body of the dish, cooked gently until tender in the pan.
Butter
Browns the cutlets in the pan and adds richness to the dish.
Flour
Thickens the stock into a sauce that clings to the cutlets.
Stock
Moistens the pan and forms the liquid base of the sauce.
Carrots
Add sweetness and colour to the vegetable garnish.
Mushrooms
Add earthy flavour and moisture to the dish.

The step that matters

Browning the cutlets. Browning the cutlets in butter before adding liquid builds flavour through the Maillard reaction. Pale, steamed cutlets give a flat-tasting sauce, so the surface must colour well before moistening.

Swap the clove

How well each one fits the dish's main ingredients (veal, butter, flour, carrot, onion, mushroom):

  1. Parsleyfits better
  2. Thymefits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against veal, butter, flour, carrot, onion, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“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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