Name: Mint Jelly for Masking Cutlets
Ingredients: 2 tablespoons Espagnole Sauce; 1 tablespoon Aspic Jelly; 1 tablespoon Mint Sauce

Why it works: Sauce and mint work together. They rank in the top 32% of all ingredient pairs, and cooks put them together in 568 recipes. The science ↓

Mint Jelly for Masking Cutlets

Ingredients

2 tablespoons Espagnole Sauce
1 tablespoon Aspic Jelly
1 tablespoon Mint Sauce

Directions

Combine 2 tablespoons of Espagnole sauce, 1 tablespoon of aspic jelly, and 1 tablespoon of mint sauce in a bowl, then mix well until fully combined.

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.

Sauce + minttop 32% of all pairs

Smell alikelow

Cooked together568 recipes

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

What each ingredient does

Espagnole sauce: Provides the savory, brown sauce base that gives the mixture body and depth.
Aspic jelly: Gelatin-based setting agent that helps the mixture firm up as it chills.
Mint sauce: Adds the bright mint aroma and a sharp, tangy acidity.

“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.