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Entrees of Mutton

Mutton cutlets coated in a horseradish and Velouté sauce, baked and served with glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Entrees of Mutton

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the coating

  1. Remove the cutlets from the fire and let them cool in their own juices.

  2. Trim the cooled cutlets neatly and coat one side with the horseradish mixture.

  3. In a small saucepan, combine grated horseradish, butter, vinegar, mignonette pepper, nutmeg, and sugar. Cover and stew gently for 20 minutes.

  4. Add Veloute sauce to the mixture and boil for 10 minutes. Mix in the egg yolks and glaze.

  5. Use this mixture to coat the cutlets.

Finish and serve

  1. Brush the coated side of the cutlets with beaten egg white and sprinkle with fried bread crumbs.

  2. Arrange the cutlets in a sauté pan with a little half glaze. Warm in the oven at 300°F (150°C) for 15 minutes without browning.

  3. Serve with a small paper ruffle on the bone and pour half glaze underneath.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Horseradish + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together389 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Horseradish + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Horseradish + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Horseradish + saucetop 12% of all pairs
    Smell alikemoderate
    Cooked together775 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Horseradish
Gives the coating a sharp, pungent flavour that cuts through the richness of the mutton.
Egg yolks
Enrich the coating and help it set into a smooth, cohesive layer.
Butter
Adds richness and a smooth texture to the horseradish mixture.
Veloute sauce
Thickens the mixture and adds body so it clings to the cutlets.
Egg white
Brushed on the coated side to help the bread crumbs adhere and form a crisp surface.
Vinegar
Adds acidity that sharpens the flavour of the horseradish coating.

The step that matters

Warming without browning. Holding the cutlets in the oven at 300°F for 15 minutes must heat them through without browning. Higher heat or longer time would darken the crumbs and dry the coating, so watch them closely.

Swap the horseradish

How well each one fits the dish's main ingredients (butter, vinegar, pepper, nutmeg, sugar, sauce, egg):

  1. Capsicumfits better
  2. Mustardfits better
  3. Shallotfits better
  4. Horseradishthe original

Fit is the average pairing score against butter, vinegar, pepper, nutmeg, sugar, sauce, egg. 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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