Why it works: Meat and truffle work together. They rank in the top 5% of all ingredient pairs, and 527 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
The recipe
Ingredients
Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the cutlets
Braise and press the mutton until cold, then trim into cutlets.
Cover one side of each cutlet with quenelle meat.
Dip the covered side in chopped tongue and truffles.
Cook
Place the cutlets in a stew pan.
Pour in the brown sauce.
Cover with buttered paper.
Cook slowly for about 15 minutes.
Serve
Serve on a border of mashed potatoes, with the sauce around and the garnish in the center.
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 aroma chemistry they share, and how many recipes mention both.
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Meat + truffletop 5% of all pairsAroma overlapmoderateMentioned together527 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Mutton + meattop 6% of all pairsAroma overlapstrongMentioned together935 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
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Mutton + truffletop 8% of all pairsAroma overlapmoderateMentioned together98 recipes
Shared aroma: 1-nonanal (fatty, waxy).
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Truffle + eggtop 9% of all pairsAroma overlapmoderateMentioned together1,598 recipes
Shared aroma: 2-octenal (fatty, green).
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Truffle + saucetop 11% of all pairsAroma overlaplowMentioned together1,490 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Neck of mutton
- Forms the main body of the cutlets, giving meaty flavor and a firm, sliceable texture after pressing.
- Quenelle meat
- Adds a soft, smooth coating that holds the chopped tongue and truffles against the cutlet.
- Chopped truffles
- Contribute a strong, earthy aroma that perfumes the cutlet and its sauce.
- Brown sauce
- Provides moisture and rich savoury flavour as the cutlets cook and are served.
The step that matters
Cook slowly for about 15 minutes. Gentle heat under buttered paper keeps the quenelle coating tender and prevents it from toughening or separating, while the cutlets heat through in the sauce.
“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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