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Veal Cutlets with Mushbooms Ob Truffles

A baked dish of veal cutlets layered with mushrooms, seasoned with salt, white pepper, and baked flour, finished with butter and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and garlic are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,700 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Veal Cutlets with Mushbooms Ob Truffles

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut veal into evenly shaped pieces and trim off the skin.

  2. Season veal with salt, white pepper, and baked flour.

  3. Trim, wash, and wipe mushrooms.

  4. Rub a pie dish with garlic and butter it well.

Assemble and bake

  1. Layer veal and mushrooms alternately in the dish.

  2. Dot the top with small pieces of butter.

  3. Cover the dish and bake at 300°F (150°C) for 1½ hours.

  4. If using truffles, slice them and layer instead of mushrooms.

Serve

  1. Serve hot with cut lemon on the side.

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. Mushroom + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together4,700 recipes

    Shared aroma: linalool (floral, citrus).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  3. Garlic + lemontop 9% of all pairs
    Smell alikemoderate
    Cooked together8,893 recipes

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

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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; slow baking turns the thin cutlets tender and juicy.
Mushrooms
Release moisture as they cook and add earthy flavor to the pan juices.
Baked flour
Coats the veal and helps thicken the cooking juices into a light sauce.
Butter
Adds richness and moisture, helping the veal stay soft and flavorful in the oven.
Garlic
Rubbed into the dish to add a subtle aroma to the veal and mushrooms.

The step that matters

Cover the dish and bake slowly. Covering traps steam so the thin veal stays moist during the long, gentle bake. Uncovered or hotter baking can dry the cutlets and toughen the proteins.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, flour, mushroom, clove, garlic, butter, lemon):

  1. Thymefits better
  2. Marjoramfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against veal, flour, mushroom, clove, garlic, butter, lemon. 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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