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Veal Collops, with White Sauce

Veal collops served in a white sauce of butter, egg yolks, cream, and boiled onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Veal Collops, with White Sauce

Ingredients

Directions

Prepare the veal

  1. Cut the roasted veal into neat small pieces, round or square.

  2. Season the veal with pepper and salt.

Make the sauce

  1. Melt the butter in a skillet.

  2. Add the veal to the skillet.

  3. Cook until the veal is lightly browned.

  4. Add the egg yolks and cream to the skillet.

  5. Add the boiled onion.

  6. Stir quickly.

  7. Cook until the sauce thickens.

Serve

  1. Serve hot.

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

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

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg yolks
Thicken the cream into a smooth sauce as they heat and set.
Cream
Adds richness and moisture, giving the sauce a smooth, soft body.
Butter
Adds fat and flavor, and helps the veal brown in the skillet.
Veal
Main protein; browning it adds savory flavor to the dish.

The step that matters

Cook until the sauce thickens. Egg yolks set when heated, but too much heat or too long over direct heat can curdle the sauce. Stirring constantly and removing from heat once it coats a spoon keeps it smooth.

Swap the onion

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

  1. Potatofits about as well
  2. Asparagusfits about as well
  3. Capsicumfits about as well
  4. Onionthe original

Fit is the average pairing score against veal, pepper, butter, egg, cream. 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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