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Scollops of Cold Veal

Cold veal scallops seasoned with nutmeg, pepper, salt, and cream, baked with bread crumbs and butter, served hot with catsup or mushroom sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Scollops of Cold Veal

Ingredients

Directions

Prepare the veal

  1. Mince the cold veal extremely small.

  2. Heat the minced veal over the fire.

  3. Season with nutmeg, pepper, salt, and cream.

Bake and serve

  1. Place the mixture into scallop shells.

  2. Cover with bread crumbs and dot with butter.

  3. Brown under the fire.

  4. Serve hot with catsup or mushroom sauce.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal
Forms the main body of the dish, cooked into a soft, tender mixture.
Cream
Adds moisture and richness, keeping the minced veal soft rather than dry.
Bread crumbs
Form a crisp topping that browns under the heat.
Butter
Adds fat that helps the topping brown and gives richness.

The step that matters

Brown under the fire. The topping of bread crumbs and butter needs enough heat to brown without drying out the veal beneath. Watching closely prevents scorching, since the crumbs and butter darken quickly once they reach the right colour.

Swap the nutmeg

How well each one fits the dish's main ingredients (veal, pepper, cream, bread, butter, mushroom):

  1. Parsleyfits about as well
  2. Nutmegthe original
  3. Thymefits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against veal, pepper, cream, bread, butter, mushroom. 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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