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Veal Chops a LA Milanaise

Veal chops simmered in butter and broth, served with boiled macaroni and a tomato‑sherry gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and sherry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 3,505 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Veal Chops a LA Milanaise

Ingredients

Directions

Cook the veal

  1. Dress the veal chops and brown them in butter.

  2. Add a little broth and stew gently for 15 minutes.

Make the sauce

  1. Add 2 cups of rich tomato sauce and ⅓ cup of sherry to the gravy.

  2. If desired, thicken the sauce with cornstarch blended with a little cold water.

  3. Boil the thickened sauce for 3 minutes.

Plate and serve

  1. Dish the chops in a circle on a plate.

  2. Fill the center with boiled macaroni.

  3. Pour the gravy over everything.

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 + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Tomato + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together492 recipes

    Shared aroma: damascenone (apple, rose).

  5. Veal + tomatotop 18% of all pairs
    Smell alikemoderate
    Cooked together709 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 chops
Provide the main meat, which browns and becomes tender when gently stewed.
Butter
Browns the chops, adding richness and a golden surface.
Rich tomato sauce
Gives the gravy its body, acidity and tomato flavour.
Sherry
Adds a sweet, aromatic note to the gravy.
Cornstarch
Thickens the gravy so it clings to the chops and macaroni.

The step that matters

Boil the thickened sauce for 3 minutes. Cornstarch only thickens fully once it reaches a boil, and it must be stirred in cold water first to avoid lumps. Boiling for a few minutes also cooks off the raw starch taste and lets the sherry and tomato blend.

Swap the tomato

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

  1. Capsicumfits about as well
  2. Shallotfits about as well
  3. Tomatothe original
  4. Onionfits about as well

Fit is the average pairing score against veal, butter, sauce, sherry. 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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