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Mutton Cutlets a LA Provencale

Mutton cutlets topped with a white soubise sauce, mushrooms, and herbs, baked and served with brown sauce or demi-glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Mutton Cutlets a LA Provencale

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cutlets

  1. Trim the mutton cutlets.

  2. Fry the cutlets until golden.

  3. Press the cutlets until cold.

  4. Remove any outside pieces to ensure each cutlet is the same size and shape.

Make the stuffing paste

  1. In a sauté pan, combine the White Soubise Sauce, mushrooms, shallot, onion, garlic, pepper, and salt.

  2. Cook the mixture for 10 minutes.

  3. Stir in the egg yolks and parsley.

  4. Cook until a stiff paste forms.

Assemble and bake

  1. Spread the paste on one side of each cutlet.

  2. Sprinkle brown bread crumbs mixed with Parmesan cheese over the paste.

  3. Place the cutlets in a 350°F (175°C) oven to heat through.

  4. Serve with brown sauce or demi-glaze.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Shallot + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Mutton
Provides the main meat for the cutlets, which are fried, pressed and baked.
Egg yolks
Bind the paste and set it firm when cooked, holding the cutlets together.
White soubise sauce
Forms the moist, creamy base of the paste that the mushrooms and onion are cooked into.
Brown bread crumbs
Form a crisp topping that browns in the oven over the paste.
Parmesan cheese
Adds savoury flavour and helps the crumb topping brown.

The step that matters

Cook the paste until stiff. Egg yolks thicken and set when heated, so the paste must be cooked until stiff before spreading. If it is too loose, it will run off the cutlets in the oven.

Swap the clove

How well each one fits the dish's main ingredients (mutton, sauce, mushroom, shallot, onion, garlic, parsley):

  1. Capersfits better
  2. Thymefits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against mutton, sauce, mushroom, shallot, onion, garlic, parsley. 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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