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Veal Cutlets a LA Talleyrand

Veal cutlets served with a mushroom and shallot sauce, thickened with egg yolks and cream, garnished with peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Veal Cutlets a LA Talleyrand

Ingredients

Directions

Cook the cutlets

  1. Fry the veal cutlets in clarified butter, sprinkling the mushrooms, shallot, and parsley over and under them.

  2. Remove the cooked cutlets from the pan.

Make the sauce

  1. Pour in the velouté sauce and cream, and stir briskly over the heat.

  2. Add the egg yolks and let them thicken in the sauce, being careful not to curdle them.

  3. Remove the pan from the heat, then add lemon juice and season to taste.

Serve

  1. Serve the cutlets on a bed of mashed potatoes, pour the sauce over them, and garnish with well-cooked peas or other vegetables.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  4. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

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

What each ingredient does

Veal cutlets
Form the main body of the dish and cook in clarified butter to a tender, browned surface.
Egg yolks
Thicken the sauce as they set gently with heat, giving it a smooth, rich body.
Velouté sauce
Provides the base of the sauce that coats the cutlets.
Cream
Adds richness and smoothness to the sauce, softening its texture.
Clarified butter
Fat for frying that browns the cutlets and carries flavour without burning as quickly as whole butter.
Button mushrooms
Add earthy savoury flavour to the cutlets as they cook.

The step that matters

Thickening the sauce with egg yolks. Egg yolks set when heated, but if the sauce gets too hot or boils after they are added, they scramble and curdle. Removing the pan from the heat before adding lemon juice and seasoning keeps the sauce 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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