Skip to main content
Main

Breaded Mutton Chop, Sauce Perigueux

Breaded mutton chops served with sauce Perigueux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Breaded Mutton Chop, Sauce Perigueux

Oven, in the book's wordsA medium oven

Ingredients

Directions

Prepare

  1. Trim the neck chops and spread with a thick layer of truffle sauce.

Cook and serve

  1. Once set, double bread the chops and fry them until golden brown.

  2. Serve with Perigueux 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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Truffle + hamtop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

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

  5. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Neck chops
Provide the main meat, which is cooked through while the coating turns crisp.
Truffle sauce
Adds a rich, aromatic layer that flavours the meat and helps the breading adhere.
Beaten eggs
Act as the binder that helps breadcrumbs stick to the chops in the double breading.
Fresh breadcrumbs
Form a crisp, golden crust when fried, adding texture to the outside.
Butter
Conducts heat for frying and promotes browning and a rich flavour in the crust.

The step that matters

Double bread the chops after the truffle sauce sets. The sauce must be firm before breading, or it will smear and the crumbs will not adhere. Frying in fat then browns the crust through Maillard reactions.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes