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Scotch Collops, Brown

Veal collops served in a brown sauce of gravy, mushrooms, morels, truffles, forcemeat balls, sweetbread, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Scotch Collops, Brown

Ingredients

Directions

Prepare the collops

  1. Season the veal collops with salt and pepper.

  2. Heat clarified butter in a pan and fry the collops quickly until browned.

Make the sauce

  1. In a separate pan, brown flour with butter and add good gravy, mushrooms, morels, truffles, and forcemeat balls.

  2. Squeeze in lemon juice and let the mixture boil until thickened.

Finish and serve

  1. Add the collops to the sauce, toss quickly, and serve immediately.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

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

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

  4. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

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

  5. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Veal fillet
Provides the tender meat that is the main body of the dish.
Flour
Browned with butter to form a roux that thickens the gravy.
Clarified butter
Fat for frying the collops, giving browning and rich flavour.
Good gravy
Forms the liquid base of the sauce, carrying the flavour of the dish.
Mushrooms
Add earthy flavour and body to the sauce.
Morels
Add a deep, earthy aroma and texture to the sauce.

The step that matters

Frying the collops quickly. Thin veal cooks in minutes; high heat browns the surface before the inside overcooks, keeping the meat tender and juicy. Adding it to the sauce only at the end, and tossing briefly, prevents toughening.

“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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