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Scallops of Cold Veal

Scallops of cold veal are veal meat shaped like scallops, baked with nutmeg, pepper, salt, cream, breadcrumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scallops of Cold Veal

Ingredients

Directions

Prepare the filling

  1. Mince the cold veal extremely small.

  2. Combine the minced veal, nutmeg, pepper, salt, and cream in a pan and heat for a few minutes.

Assemble and brown

  1. Place the mixture into scallop shells.

  2. Cover with bread crumbs and dot with butter.

  3. Brown under the broiler until golden.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Nutmeg + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Cold veal
Forms the main body of the filling, giving it a tender, meaty texture when heated.
Cream
Adds moisture and richness, helping the veal mixture stay soft and cohesive.
Bread crumbs
Form a crisp topping that browns under the broiler.
Butter
Adds fat that helps the crumb topping brown and gives a rich flavor.

The step that matters

Brown under the broiler until golden. Broiler heat browns the bread crumb and butter topping quickly, so it can burn before the filling is hot. Watch closely and remove it once golden.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, pepper, cream, bread, butter):

  1. Nutmegthe original
  2. Parsleyfits about as well
  3. Sagefits about as well
  4. Celeryfits less well

Fit is the average pairing score against veal, pepper, cream, bread, butter. 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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