Name: Veal Cutlets, or Collops, a LA Française.
Ingredients: 2 lbs veal, cut into small, thin, round collops; 1 teaspoon fine salt; 1 teaspoon white pepper; ¼ teaspoon grated nutmeg; 2 oz good butter; Espagnole sauce or gravy (optional); lemon juice (optional); cayenne (optional)

Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets, or Collops, a LA Française.

Ingredients

Directions

Prepare

Arrange the veal collops evenly in a sauté pan.
Sprinkle salt, white pepper, and grated nutmeg over the meat.
Melt the butter in a saucepan over low heat.
Pour the melted butter over the veal collops.
Set the pan aside until ready to cook.

Cook and serve

Fry the collops over medium heat for 4 to 5 minutes until lightly browned.
Transfer the collops to a hot dish and serve with Espagnole sauce or a quick gravy flavored with lemon juice and cayenne, if desired.

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.

Nutmeg + lemontop 5% of all pairs

Smell alikestrong

Cooked together11,318 recipes

Shared aroma: beta-phellandrene (minty, terpene).
White pepper + nutmegtop 13% of all pairs

Smell alikelow

Cooked together1,375 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Butter + saucetop 15% of all pairs

Smell alikelow

Cooked together15,338 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Nutmeg + buttertop 16% of all pairs

Smell alikemoderate

Cooked together24,377 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Butter + lemontop 16% of all pairs

Smell alikemoderate

Cooked together41,227 recipes

Shared aroma: 3-hexenal (apple, fruity).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 body of the dish, cooking to tender, lightly browned slices.
Butter: Adds richness and carries flavor, and its milk solids help the surface brown during frying.

The step that matters

Fry the collops over medium heat until lightly browned. Thin veal cooks quickly, so overheating or overcrowding the pan can dry the meat and steam it instead of browning it. Medium heat gives a light golden surface while keeping the interior tender.

“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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Tomato Soup526 recipes

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Veal Cutlets, or Collops, a LA Française.