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Lamb Cutlets, Cold

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,232 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Lamb Cutlets, Cold

Ingredients

Directions

  1. Trim and flatten the lamb cutlets carefully.

  2. Cook the cutlets in butter by sautéing or grilling until done.

  3. Press the cooked cutlets beneath a heavy weight until completely cold.

  4. Pour a layer of aspic jelly into a large dish and let it set.

  5. Arrange the cold cutlets in the set aspic jelly and cover with another layer of aspic jelly.

  6. Let the second layer set, then place the dish on ice for about 1 hour.

  7. Cut the set cutlets into portions to serve.

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. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

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

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