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Veal Cutlets Tenth Ham. Cotekttes De Veau Au Jambon.

Veal cutlets served with ham slices, buttered and sauced with beef juice or sauce au pauvre homme.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and beef are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Veal Cutlets Tenth Ham. Cotekttes De Veau Au Jambon.

Ingredients

Directions

Prepare and cook

  1. Pare the veal cutlets as described in the previous article.

  2. Cook the cutlets in butter until firm.

Serve

  1. Place slices of ham between the cutlets when serving.

  2. Sauce the cutlets with good beef juice or sauce au pauvre homme.

  3. Serve.

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 + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Ham + beeftop 15% of all pairs
    Smell alikemoderate
    Cooked together1,729 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 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
Forms the main body of the dish and cooks firm in butter.
Ham slices
Adds a salty, savoury layer between the cutlets.
Butter
Cooks the cutlets, adding richness and helping them brown.
Beef juice or sauce au pauvre homme
Adds moisture and meaty flavour over the finished cutlets.

The step that matters

Cook the cutlets in butter until firm. Veal is lean and dries out quickly, so cooking gently only until firm keeps the meat tender and juicy rather than tough.

Swap the parsley

How well each one fits the dish's main ingredients (veal, ham, butter, beef):

  1. Pepperfits about as well
  2. Parsleythe original
  3. Celeryfits about as well
  4. Thymefits about as well

Fit is the average pairing score against veal, ham, butter, beef. Candidates are from the same food group and used in at least 100 recipes.

“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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