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Scotch Collop

Veal cutlets fried and served with a gravy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Scotch Collop

Ingredients

Directions

Prepare the veal

  1. Cut veal into thin, round pieces about 3 inches wide.

  2. Use a rolling pin to flatten the veal.

  3. Grate a little nutmeg over the pieces.

  4. Dip the veal in the egg yolk.

Fry and make the sauce

  1. Fry in butter until golden brown.

  2. Remove excess butter and prepare the sauce.

  3. Mix gravy with flour, butter, cream, and salt.

  4. Stir until thickened, but do not boil.

  5. Serve the sauce over the collops.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Forms the main meat that is thinly cut and fried until tender and golden.
Egg yolk
Coats the veal so it browns well and helps the coating adhere.
Butter
Fats the pan for frying, adding browning and rich flavour.
Flour
Thickens the gravy into a smooth, cohesive sauce.
Cream
Adds richness and body to the sauce.
Gravy
Forms the liquid base of the sauce, adding savoury depth.

The step that matters

Stir until thickened, but do not boil.. Flour thickens a sauce as its starch swells in warm liquid. Boiling a sauce containing egg or cream can cause it to curdle or thin, so gentle heat keeps it smooth.

“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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