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Veal Cutlets, or Collops, a LA FRANçAISE.

Veal cutlets or collops seasoned with salt, pepper, nutmeg, and browned in butter, served with optional Espagnole sauce or lemon-cayenne gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Nutmeg and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets, or Collops, a LA FRANçAISE.

Ingredients

Directions

Prepare

  1. Arrange the veal collops evenly in a sauté pan.

  2. Sprinkle salt, white pepper, and nutmeg over the meat.

  3. Melt the butter in a saucepan over low heat and pour it over the veal.

  4. Set the pan aside until ready to cook.

Cook and serve

  1. Fry the collops over medium heat for 4 to 5 minutes until lightly browned.

  2. Transfer to a hot dish and serve with Espagnole sauce or a quick gravy flavored with lemon juice and cayenne, if desired.

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

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

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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
Provides the tender meat that is cooked briefly until lightly browned.
Butter
Adds richness and helps the collops brown during frying.

“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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