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Lamb's Ears a LA Poulette

Lamb's ears cooked in a sauce of turned sauce, egg yolks, butter, lemon juice, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lamb's Ears a LA Poulette

Ingredients

Directions

Prepare the ears

  1. Thoroughly clean the lamb's ears and blanch them.

  2. Stew the ears in a poêle for 15 to 20 minutes.

  3. Remove the ears and place them on a dish.

Make the sauce and serve

  1. Skim the sauce, reduce it, and thicken with the egg yolks.

  2. Finish the sauce with butter, lemon juice, and blanched chopped parsley.

  3. Coat the ears with the sauce before serving.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

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

  3. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Thicken the sauce and give it a smooth, rich body as they set gently with heat.
Butter
Adds richness and a glossy finish to the sauce.
Lemon juice
Adds acidity that brightens the rich sauce.
Lamb's ears
Main ingredient; stewing gives them a tender texture that holds the sauce.

The step that matters

Thicken the sauce with the egg yolks. Egg yolks thicken through gentle heat, and if the sauce gets too hot they scramble and turn grainy. Keep the heat low and stir constantly so the sauce stays smooth.

“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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