Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Veal Cutlets Larded
Ingredients
Directions
Prepare the veal
Cut the best end of a neck of veal into chops, leaving part of the long bone.
Lard the chops, then blanch and braise them.
Finish and serve
When ready to serve, drain the chops dry and glaze them.
Arrange the chops in a dish, placing them around each other.
Pour green truffle sauce or white mushroom sauce in the center.
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.
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Veal + truffletop 11% of all pairsSmell alikelowCooked 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
- Best end of a neck of veal
- Forms the meat of the chops, which becomes tender and moist when braised.
- Green truffle sauce or white mushroom sauce
- Adds moisture and a rich, savoury flavour to the dish.
The step that matters
Draining the chops dry before glazing. Surface moisture keeps the glaze from adhering and browning evenly, so the chops should be well drained after braising before they are glazed.
“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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