Name: Lamb Cutlets, Marchioness Style
Ingredients: spring lamb cutlets; coarse sea salt; black pepper; 2 beaten eggs; finely chopped truffles; clarified butter; asparagus tips; butter; Chateau sauce

Why it works: Lamb and asparagus work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 207 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets, Marchioness Style

Ingredients

Directions

Trim the lamb cutlets to a uniform size.
Season the cutlets with coarse sea salt and black pepper.
Dip the cutlets in beaten eggs, then roll them in finely chopped truffles.
Fry the cutlets in clarified butter until golden brown.
Dress the cutlets on a dish and garnish with asparagus tips tossed in butter.
Serve with Chateau sauce on the side.

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.

Lamb + asparagustop 9% of all pairs

Smell alikemoderate

Cooked together207 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Pepper + asparagustop 10% of all pairs

Smell alikemoderate

Cooked together1,968 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Truffle + asparagustop 10% of all pairs

Smell alikemoderate

Cooked together141 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Truffle + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Lamb + peppertop 12% of all pairs

Smell alikemoderate

Cooked together3,165 recipes

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