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Breast of Lamb a LA Marechale

A lamb breast cooked with herbs, onion, carrot, turnip, Spanish sauce, mushrooms, breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Breast of Lamb a LA Marechale

Ingredients

Directions

Prepare the lamb

  1. Boil the breast of lamb in water with the bouquet of herbs, onion, carrot, and turnip until the bones can be easily removed.

  2. Remove the bones, press the lamb flat between two platters under a weight, and let it cool.

Coat and fry

  1. Dip the lamb in bread crumbs.

  2. Dip the lamb in the beaten egg.

  3. Dip the lamb in bread crumbs again.

  4. Fry the lamb in hot fat until golden.

Make the sauce and serve

  1. Heat the Spanish sauce and add the mushrooms.

  2. Serve the lamb on a dish with the sauce poured over it and mushrooms arranged around.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Clove + turniptop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

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

What each ingredient does

Breast of lamb
Provides the main meat, which becomes tender when boiled until the bones release.
Sifted bread crumbs
Form a crisp, golden coating that browns when fried.
Beaten egg
Acts as a binder so the bread crumbs stick to the lamb.
Spanish sauce
Adds a rich, savoury moisture that complements the fried lamb.
Mushrooms
Add earthy flavour and a soft texture to the dish.

The step that matters

Press the lamb flat and let it cool. Pressing under a weight while cooling gives the meat an even, compact shape so the coating stays even and the slices hold together when fried.

Swap the clove

How well each one fits the dish's main ingredients (lamb, onion, carrot, turnip, sauce, mushroom, bread):

  1. Parsleyfits better
  2. Garlicfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against lamb, onion, carrot, turnip, sauce, mushroom, bread. 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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