Skip to main content
Main

Lamb Chops a LA Princesse

Lamb chops coated in allemande sauce, mushrooms, egg, breadcrumbs, fried in lard, served with asparagus and gravy.

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

Why it works: Mushroom and asparagus match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 400 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Chops a LA Princesse

Ingredients

Directions

Prepare the chops

  1. Broil the lamb chops until partially cooked.

  2. Dip each chop in strong allemande sauce flavored with mushrooms.

  3. Place the chops flat on a baking dish and chill until the sauce is firm.

  4. Dip the chilled chops in beaten egg and then coat with bread crumbs.

Fry and serve

  1. Fry the chops in hot lard until golden brown.

  2. Garnish with boiled asparagus and cover with gravy.

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. Mushroom + asparagustop 7% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Lamb + asparagustop 9% of all pairs
    Smell alikemoderate
    Cooked together207 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Bread + asparagustop 13% of all pairs
    Smell alikemoderate
    Cooked together363 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Lamb chops
Provide the main meat, which is partly cooked before coating and frying.
Strong allemande sauce
Forms a thick coating that sets when chilled, holding the crumbs in place.
Mushrooms
Add earthy flavor to the allemande sauce coating.
Egg
Binds the bread crumbs to the chilled sauce layer.
Bread crumbs
Form a crisp, golden outer crust when fried.
Lard
Conducts heat for frying and encourages browning of the crumb crust.

The step that matters

Chill until the sauce is firm. If the sauce is not firm, the coating will slide off or soften in the hot lard. Chilling lets the sauce set so the egg and crumbs stick and hold during frying.

Swap the asparagus

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

  1. Asparagusthe original
  2. Shallotfits about as well
  3. Tomatofits less well
  4. Spinachfits less well

Fit is the average pairing score against lamb, sauce, mushroom, egg, 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.

You might also like

Brown BreadBrown Bread461 recipesAsparagus SoupAsparagus Soup179 recipesWhite BreadWhite Bread80 recipesAsparagus SaladAsparagus Salad77 recipes