Name: Lamb Cutlets , Puree of Mushrooms
Ingredients: Lamb cutlets; ½ pint Puree of Mushrooms

Why it works: Lamb and mushroom work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 450 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets , Puree of Mushrooms

Ingredients

Lamb cutlets
½ pint Puree of Mushrooms

Directions

Trim and fry the lamb cutlets.
Serve the cutlets with ½ pint of Puree of Mushrooms instead of Fillets of Cucumber.
Omit the Brown Sauce.

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.

Lamb + mushroomtop 12% of all pairs

Smell alikemoderate

Cooked together450 recipes

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

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

What each ingredient does

Lamb cutlets: Frying browns the surface, adding savoury flavour to the tender meat.
Puree of mushrooms: Adds moisture and earthy, savoury flavour alongside the lamb.

“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.