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Hadiee De Mouton, Aux Herbes Fines. — Hashed Mutton, with Herbs.

A French dish of minced mutton cooked with butter, shallot, parsley, mushrooms, flour, and beef broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hadiee De Mouton, Aux Herbes Fines. — Hashed Mutton, with Herbs.

Ingredients

Directions

Make the sauce

  1. In a casserole, melt the butter over low heat.

  2. Add the minced shallot, parsley, and mushrooms; cook gently.

  3. Gradually mix in the flour and broth; stew until flavors meld.

Add the mutton

  1. Let the mixture cool slightly, then fold in the minced mutton without boiling.

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

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

  2. Shallot + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  3. Mushroom + beeftop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

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

  4. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

What each ingredient does

Butter
Enriches the base and carries the shallot and mushroom flavor.
Flour
Thickens the broth into a smooth sauce that coats the minced mutton.
Beef broth
Supplies the liquid that becomes the moist sauce binding the meat.
Mushrooms
Add savory, earthy depth and moisture to the sauce as they cook down.
Underdone mutton
Provides the meat, which is gently warmed through in the sauce.

The step that matters

Folding in the mutton without boiling. Boiling toughens and dries finely minced meat, so the sauce should cool slightly before the mutton goes in and the mixture should only be warmed through.

Swap the parsley

How well each one fits the dish's main ingredients (butter, shallot, mushroom, flour, beef, mutton):

  1. Capersfits better
  2. Thymefits about as well
  3. Parsleythe original
  4. Turmericfits about as well

Fit is the average pairing score against butter, shallot, mushroom, flour, beef, mutton. 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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