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Mutton Cutlets with Soubise Sauce

Mutton cutlets braised with onions, carrots, parsley, and green onions, served with a reduced soubise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Mutton Cutlets with Soubise Sauce

Ingredients

Directions

Prepare the chops

  1. Cut the mutton neck into chops without flattening them.

  2. Trim the flat bone from the ends of the chops.

Braise

  1. Place the chops in a stewpan with onion trimmings, carrots, parsley, green onions, salt, and spices. Add 4-5 tablespoons of broth.

  2. Braise the chops.

  3. Drain the cutlets. Let them cool.

Make the glaze and serve

  1. Strain the cooking liquid through a silk sieve. Reduce it to a glaze.

  2. Pare the chops nicely. Combine them with the glaze.

  3. Arrange the cutlets on a plate. Pour the soubise sauce into the center.

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 neck
Provides the meat for the cutlets, which becomes tender through slow braising.
Broth
Adds moisture and flavour during braising, and reduces to form the glaze.
Onions
Form the soubise sauce, adding sweetness and body to the dish.
Carrots
Add sweetness and aroma to the braising liquid, flavouring the glaze.

The step that matters

Reduce the cooking liquid to a glaze. Reducing concentrates the broth's flavour and gelatin, so it clings to the chops. If reduced too far it becomes sticky and salty, and if not reduced enough it stays thin and runs off the meat.

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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