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Lamb Cutlets, a LA Chevreuse

Lamb cutlets served with truffles, mushrooms, fat livers, and Supreme sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets, a LA Chevreuse

Ingredients

Directions

Prepare the cutlets

  1. Prepare the lamb cutlets without trimming them.

  2. Braise the cutlets as you would veal cutlets.

  3. Once cooked, press and trim them, then smear with a puree of onions mixed with Parmesan.

Coat and fry

  1. Dip the cooled cutlets in beaten egg and roll in bread crumbs.

  2. Shape them with a knife and arrange in a dish until ready to cook.

  3. Fry the cutlets in heated hog's lard until bright yellow.

Serve

  1. Dish them up and add a paper frill to each bone.

  2. Fill the center with small circular scallops of truffles, mushrooms, and fat livers tossed in Supreme sauce.

  3. Pour some sauce around the base and serve.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

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

  2. Parmesan cheese + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,199 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 braised and then fried to a tender interior.
Beaten egg
Binds the bread crumbs to the cutlet surface so the coating holds during frying.
Bread crumbs
Form a crisp, golden coating when fried.
Grated parmesan cheese
Adds savory, salty flavor to the puree spread on the cutlets.
Hog's lard
Conducts heat for frying and promotes even browning of the coating.
Truffles
Contribute a strong, earthy aroma to the filling.

The step that matters

Frying the coated cutlets. Frying in hot fat until bright yellow sets the crumb coating quickly, so it browns and crisps before the cutlet overheats. Fat that is too cool lets the coating absorb grease and fall apart.

“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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