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Entrees of Lamb

Lamb cutlets coated in Allemande sauce, beaten egg, breadcrumbs, fried, served with white Toulouse ragout and Espagnole half-glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Entrees of Lamb

Ingredients

Directions

Prepare the cutlets

  1. Insert a small bone into each lamb cutlet.

  2. Coat the cutlets with Allemande sauce.

  3. Dip the cutlets in beaten egg.

  4. Coat the cutlets with breadcrumbs again.

Fry and serve

  1. Heat clarified butter in a sauté pan.

  2. Fry the cutlets until done.

  3. Glaze the cutlets lightly.

  4. Arrange the cutlets alternately on a serving dish.

  5. Fill the center with white Toulouse ragout.

  6. Pour Espagnole half-glaze around the dish before serving.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

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

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

Lamb cutlets
Provide the main meat, which is cooked through by frying in butter.
Allemande sauce
Acts as the binding coat that helps the egg and breadcrumbs adhere to the cutlets.
Beaten eggs
Bind the breadcrumb coating to the cutlets so it stays in place while frying.
Clarified butter
Fries the coating to a golden brown while adding rich flavour.

The step that matters

Fry the cutlets until done. Frying over moderate heat in clarified butter browns the breadcrumb coating without burning the milk solids, which would scorch and taint the flavour. The meat needs enough time to cook through while the coating stays crisp and intact.

“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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