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Tenderones Qf Lamb a LA Poulet

Lamb cooked with stock, lemon, bacon, and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and sauce work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 925 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Tenderones Qf Lamb a LA Poulet

Ingredients

Directions

Prepare the lamb

  1. Remove the chine bone from the breast of lamb and trim the fat.

  2. Cut the breast into six pieces and place them in a stewpan with cold water.

  3. Bring to a boil, then remove and wash the pieces in cold water.

Cook

  1. Put the lamb into a stewpan with 1 pint of stock.

  2. Peel the lemon, slice it, and place it over the lamb.

  3. Add bacon on top and cover with paper.

  4. Simmer over low heat until tender, indicated by the bones coming clean out.

Serve

  1. Remove the lamb and place it on a clean cloth.

  2. Transfer to a dish and pour white sauce over it.

  3. Garnish with paste.

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

    Shared aroma: decanoic acid (soapy, waxy).

  2. Lamb + lemontop 22% of all pairs
    Smell alikemoderate
    Cooked together1,127 recipes

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

  3. Lemon + saucetop 30% of all pairs
    Smell alikelow
    Cooked together6,598 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

Breast of lamb
Is the main protein, becoming tender through slow simmering.
Stock
Provides liquid for gentle simmering and adds savory flavor to the lamb.
Lemon
Adds acidity and aroma to the lamb as it cooks.
Bacon
Adds savory, salty fat that flavors the lamb during simmering.
White sauce
Adds creamy moisture and richness when poured over the finished lamb.

The step that matters

Simmer over low heat until tender. Gentle, low heat lets collagen in the lamb break down slowly into tender meat. Boiling hard can toughen the meat and make it stringy, so the bones should come clean only after a long, quiet simmer.

Swap the lemon

How well each one fits the dish's main ingredients (lamb, sauce):

  1. Avocadofits better
  2. Limefits about as well
  3. Coconutfits about as well
  4. Lemonthe original

Fit is the average pairing score against lamb, sauce. 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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