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Scotch Collops, Brown

Brown veal collops simmered in a mushroom, morel, truffle, and forcemeat ball sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Scotch Collops, Brown

Ingredients

Directions

Prepare the collops

  1. Season the veal collops with salt and pepper.

  2. Fry the collops in clarified butter until browned.

Make the sauce

  1. Brown the flour with butter.

  2. Add gravy, mushrooms, morels, truffles, and forcemeat balls.

  3. Squeeze in lemon juice.

  4. Let the mixture boil until thickened.

Finish and serve

  1. Add the collops to the sauce.

  2. Toss quickly.

  3. 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  5. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Veal fillet
Provides the tender meat that is the base of the dish.
Flour
Browned in butter and thickens the gravy into a smooth sauce.
Gravy
Supplies the liquid and savoury body of the sauce.
Mushrooms
Add earthy flavour and a soft, meaty texture to the sauce.
Morels
Add a deep, woodsy aroma and chewy texture to the sauce.
Truffles
Add a strong, aromatic earthy flavour to the sauce.

The step that matters

Brown the flour with butter. Cooking flour in fat until it turns nutty brown develops flavour and colour and removes raw starch taste. Stopping too early leaves a pale, pasty sauce, while burning gives bitterness.

“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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