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Veal Chops a LA Mllanaise

Veal chops cooked in butter, simmered with broth, served with boiled macaroni and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Veal and butter are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 9,381 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Veal Chops a LA Mllanaise

Ingredients

Directions

Cook the veal

  1. Dress the veal chops and brown them in butter.

  2. Add a little broth and stew gently for 15 minutes.

Plate and serve

  1. Dish the chops in a circle.

  2. Fill the center space with boiled macaroni.

  3. Pour the gravy over all.

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. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

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

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

What each ingredient does

Veal chops
Provide the main protein, which becomes tender and flavorful when gently stewed.
Butter
Browns the chops and adds rich flavor to the pan.
Broth
Adds moisture during stewing and forms the base of the gravy.
Boiled macaroni
Adds starchy bulk that soaks up the gravy and balances the meat.

The step that matters

Stew gently after adding the broth. Low, gentle heat lets the connective tissue in veal break down slowly, keeping the meat tender and moist. Boiling hard would toughen the proteins and reduce the broth too quickly.

“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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