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Veal CoHops

Thin slices of veal cooked in butter, finished with a cream and egg yolk sauce thickened with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Veal CoHops

Ingredients

Directions

Prepare the veal

  1. Cut very thin slices from the fillet of veal and season with white pepper, coarse sea salt, mace, nutmeg, and a little lemon peel.

Cook and finish

  1. Put the meat into a stew-pan with a good piece of butter and stir continuously until cooked.

  2. Before serving, add cream beaten with the egg yolk and thicken with butter rolled in flour.

  3. Keep stirring until ready to serve.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 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

Fillet of veal
Forms the main body of the dish, cooked quickly while thinly sliced.
Butter
Adds richness and carries flavour while the meat cooks, and thickens with flour.
Cream
Adds richness and a smooth, silky body to the sauce.
Egg yolk
Enriches and thickens the cream as it heats, giving the sauce body.
Flour
Thickens the sauce when cooked with butter into a roux-like paste.

The step that matters

Adding the cream and egg yolk. Egg yolk thickens when heated but can curdle or turn grainy if it gets too hot or sits unstirred. Keep the sauce moving and avoid a hard boil once the cream mixture goes in.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, mace, nutmeg, lemon, butter, cream, egg):

  1. Parsleyfits better
  2. Cinnamonfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against veal, mace, nutmeg, lemon, butter, cream, egg. 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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