Skip to main content
Main

To Dress Scotch Collops

Thin veal collops served with a brown gravy ragout of sweetbreads, force‑meat balls, truffles, morels, ox‑palates, mushrooms, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

To Dress Scotch Collops

Ingredients

Directions

Prepare the veal

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

  2. Dust the veal slices with flour.

  3. Melt butter in a frying pan and add the veal slices, then fry quickly until browned, and place on a dish.

Make the sauce

  1. In a saucepan, melt a little butter and add a large spoonful of flour, then stir until smooth.

  2. Add 1 pint of brown gravy, season with pepper and salt, then pour in white wine.

  3. Add sweetbreads, force-meat balls, truffles, morels, ox-palates, and mushrooms.

Finish and serve

  1. Simmer gently for 30 minutes, then add lemon juice.

  2. Pour the ragout over the veal and garnish with bacon.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  2. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

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

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

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked 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

Veal
Forms the tender, browned main meat that the sauce is served over.
Butter
Fats the pan for browning the veal and enriches the sauce.
Flour
Browns the veal surface and thickens the gravy into a smooth sauce.
Brown gravy
Provides the savoury liquid base that the whole ragout is built on.
White wine
Adds acidity and depth to the sauce as it simmers.
Mushrooms
Add earthy flavour and moisture to the ragout.

The step that matters

Frying the veal quickly until browned. Searing thin slices over high heat browns the surface for flavour; crowding the pan or overcooking makes the meat steam and turn tough and grey.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesMushroom SoupMushroom Soup60 recipesMeat CroquettesMeat Croquettes52 recipesVeal PattiesVeal Patties50 recipes