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Soubise Cutlets

Soubise cutlets are baked cutlets topped with a soubise sauce and served over green pea puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and mint are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,372 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Soubise Cutlets

Oven, in the book's wordsA rather quick oven

Ingredients

Directions

The book says “a rather quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare and bake

  1. Trim the cutlets and lay them on a buttered baking tray.

  2. Season with salad oil, coralline pepper, and coarse sea salt.

  3. Cover with butter paper and bake at 400°F (200°C) for 15 minutes.

Make the sauce

  1. For the sauce, simmer clear stock, Liebig extract, arrowroot, chopped onion, ground mint, and sherry for at least 10 minutes.

  2. Thicken the sauce with arrowroot, season, and strain.

Finish and serve

  1. Reheat the sauce and coat the cooked cutlets with it.

  2. Arrange the cutlets on a pile of green pea puree and place on cutlet frills.

  3. Pour Soubise sauce around the dish.

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. Pepper + minttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,372 recipes

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

  2. Arrowroot + oniontop 11% of all pairs
    Smell alikestrong
    Cooked together340 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Pepper + arrowroottop 14% of all pairs
    Smell alikemoderate
    Cooked together329 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Arrowroot + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together129 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Cutlets
Form the main protein that is baked and then coated with sauce.
Clear stock
Provides the liquid base of the sauce, carrying its savoury flavour.
Arrowroot
Thickens the sauce to a smooth, glossy consistency when heated.
Liebig extract
Adds concentrated meaty savour to the sauce.
Sherry
Adds acidity and aromatic depth to the sauce.

The step that matters

Thicken the sauce with arrowroot. Arrowroot must be fully dissolved and heated to thicken. Added too little or not cooked enough, the sauce stays thin; overheated or over-stirred, it can lose its thickening power and turn loose.

Swap the mint

How well each one fits the dish's main ingredients (pepper, arrowroot, onion, sherry, sauce):

  1. Capersfits better
  2. Thymefits better
  3. Turmericfits better
  4. Mintthe original

Fit is the average pairing score against pepper, arrowroot, onion, sherry, sauce. 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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