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Ah Other, and a Much Better Method of Preparing Cutlets a LA Soubise

Mutton cutlets cooked with onions, carrots, parsley, and consommé, then reduced to a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ah Other, and a Much Better Method of Preparing Cutlets a LA Soubise

Ingredients

Directions

Prepare

  1. Cut the mutton chops thicker than for broiling.

  2. Pare the chops and place them in a flat stewpan.

Cook and glaze

  1. Add onions, carrots, salt, parsley, green onions, and consommé.

  2. Sweat the mixture until fully cooked.

  3. Remove the roots, add glaze, and reduce over high heat until it becomes a glaze.

  4. Let the cutlets settle in the glaze, then remove trimmings and vegetables.

  5. Turn the cutlets in the glaze and remove excess fat.

  6. Drain the cutlets on a cover and serve before they dry.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Mutton + carrottop 18% of all pairs
    Smell alikelow
    Cooked together1,878 recipes

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

  5. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

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

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

What each ingredient does

Mutton chops
Form the main body of the dish, carrying the flavour of the glaze.
Consommé
Adds moisture and savory depth as it cooks down with the vegetables.
Glaze
Reduces to a concentrated coating that gives the cutlets sheen and flavour.

The step that matters

Reducing the glaze over high heat. Reduction concentrates the liquid into a thick glaze. If it goes too far it can scorch or turn bitter, and if not far enough the cutlets will not gain a proper coating.

Swap the onion

How well each one fits the dish's main ingredients (mutton, carrot, parsley):

  1. Turnipfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against mutton, carrot, parsley. 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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