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Scotch Collops

Thin slices of veal fried in sweet oil and served with cullis, stewed mushrooms, and egg and forcemeat balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and mushroom are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,446 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Scotch Collops

Ingredients

Directions

Prepare the veal

  1. Cut the veal into thin slices, about the size of a half-crown piece.

  2. Blanch the veal slices in boiling water for 2 minutes, then wipe them dry.

Cook and assemble

  1. Fry the veal in sweet oil until lightly colored.

  2. Add scalded sweetbread slices, cullis, stewed mushrooms, and scalded egg and forcemeat balls.

  3. Season with lemon juice.

  4. Serve with braised and glazed sweetbread or roasted heart sweetbread on top.

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. Veal + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,446 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Mushroom + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together4,633 recipes

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

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

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

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Sauce + mushroomtop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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, becoming tender when sliced thin and lightly fried.
Cullis
Provides the sauce that moistens the veal and binds the other components together.
Stewed mushrooms
Adds moisture and savory, earthy flavor from the stewing liquid.
Egg balls
Add body and a soft, set texture to the mixture of ingredients.

The step that matters

Frying the veal until lightly colored. Frying over sufficient heat browns the surface through the Maillard reaction, building flavor, while overcooking dries thin slices and toughens the meat.

“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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