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Mutton Cutlets En Papillote

Mutton cutlets wrapped in paper with mushrooms, ham, and sauce, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sherry and mushroom are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

Mutton Cutlets En Papillote

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 and flatten the mutton cutlets, then season with salt and pepper.

  2. Fry the cutlets in butter until slightly browned, then drain the butter.

Make the sauce

  1. In a small saucepan, combine Espagnole Sauce and sherry; reduce until thick.

  2. Stir in chutney and pour the sauce over the cutlets; let cool.

Wrap and bake

  1. Oil six pieces of paper large enough to wrap each cutlet.

  2. Cover each cutlet with chopped mushrooms and ham, then sprinkle with fried bread-crumbs.

  3. Wrap the cutlets in oiled paper and place on a baking sheet.

  4. Bake at 350°F (175°C) for 15 minutes and serve in the paper.

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. Sherry + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Mutton cutlets
Provide the main meat, which is browned first and then gently cooked inside the paper.
Butter
Browns the cutlets' surface and adds richness to the frying step.
Espagnole sauce
Forms a thick, savoury sauce base that coats the cutlets and keeps them moist.
Sherry
Adds acidity and depth to the sauce as it reduces.
Mushrooms
Add earthy moisture and savoury flavour under the wrapping.

The step that matters

Reducing the sauce until thick. If the Espagnole and sherry are not reduced enough, the sauce stays thin and runs off the cutlets, making them soggy inside the paper. Reducing concentrates flavour and gives a sauce that clings to the meat.

“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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