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Cotelettes D'agneau a LA Pompadour - Lamb Cutlets

Lamb cutlets stuffed with a forcemeat of pork, foie gras, and truffles, then coated and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pork and chicken match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Cotelettes D'agneau a LA Pompadour - Lamb Cutlets

Ingredients

Directions

Prepare the lamb

  1. Cut and trim the lamb cutlets.

  2. Cook them lightly on both sides, then let them cool.

Make the forcemeat

  1. In a bowl, combine the chopped lean pork, fat pork, and foie gras.

  2. Soak the soft bread in milk, press it lightly, and add it to the meat mixture.

  3. Pound the mixture in a mortar.

  4. Season with salt, pepper, and allspice.

  5. Add brandy, Madeira, and chopped truffles.

  6. Spread the forcemeat on both sides of the lamb cutlets.

Wrap, coat and broil

  1. Wrap the cutlets in pig's caul.

  2. Dip them in melted butter, then coat with bread crumbs.

  3. Broil the cutlets over a slow charcoal fire until cooked through.

  4. Serve with truffle 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. Pork + chickentop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  3. Lamb + chickentop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

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

  4. Lamb + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

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

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Lamb cutlets
Form the main body of the dish, cooked through and carrying the forcemeat.
Lean pork
Provides the bulk and meaty structure of the forcemeat.
Fat pork
Adds fat that keeps the forcemeat moist and tender during cooking.
Foie gras
Adds richness and a smooth, buttery texture to the forcemeat.
Soft bread
Soaked in milk, it binds the forcemeat and keeps it tender.
Truffles
Contribute a strong, earthy aroma to the forcemeat.

The step that matters

Broil over a slow charcoal fire until cooked through. A slow fire gives the forcemeat time to cook through without the bread crumb coating scorching. Fast, high heat would brown the outside while the centre stays underdone.

Swap the allspice

How well each one fits the dish's main ingredients (lamb, pork, chicken, bread, milk, pepper, brandy):

  1. Garlicfits better
  2. Thymefits better
  3. Cinnamonfits better
  4. Allspicethe original

Fit is the average pairing score against lamb, pork, chicken, bread, milk, pepper, brandy. 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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