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Mutton Cutlets a LA Soubise, No. 2

Mutton cutlets braised with vegetables, coated in Soubise sauce, then fried, served with a half glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Cutlets a LA Soubise, No. 2

Ingredients

Directions

Braise the mutton

  1. Braise the cutlets in stock with sliced carrot, onion, celery, and parsley for about 1.5 hours.

  2. Remove the cutlets from the braising liquid.

  3. Reduce the braising stock to a half glaze.

Make the Soubise sauce

  1. Peel and scald 6 onions for 10 minutes.

  2. Boil the onions in a little milk.

  3. Press the onion mixture through a sieve.

  4. Melt butter and flour in a saucepan.

  5. Add the milk from the onions.

  6. Add the onion puree.

  7. Add the mashed potato.

  8. Stir until thickened.

  9. Season with pepper, salt, and nutmeg.

Coat, fry and serve

  1. Coat the cutlets with the Soubise sauce.

  2. Let the coated cutlets cool until set.

  3. Dip the cutlets in beaten egg.

  4. Dip the cutlets in bread crumbs.

  5. Fry the cutlets in boiling fat.

  6. Serve the cutlets in a circle with mixed vegetables in the center.

  7. Pour hot half glaze underneath.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Mutton cutlets
Long braising makes the meat tender and gives the braising stock its flavour.
Onion
Boiled in milk and pressed to a puree, it gives the sauce its body and sweet flavour.
Butter
Fat that combines with flour to form the roux that thickens the sauce.
Flour
Forms a roux with butter, thickening the sauce so it can coat the cutlets.
Potato
Mashed into the sauce, it adds body and helps the coating set thick.
Egg
Beaten egg binds the bread crumbs to the cutlets so the coating adheres when fried.

The step that matters

Let the coated cutlets cool until set. The Soubise coating must firm up before egg and crumbs are applied; a warm, loose coating slides off and can make the crumbs soggy in hot fat.

Swap the onion

How well each one fits the dish's main ingredients (mutton, carrot, celery, parsley, butter, flour, milk):

  1. Leekfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against mutton, carrot, celery, parsley, butter, flour, milk. 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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