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Entrees of Lamb

Breaded lamb cutlets served with white Toulouse ragout and Espagnole half-glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Entrees of Lamb

Ingredients

Directions

Prepare the cutlets

  1. Insert a small piece of bone into each lamb cutlet.

  2. Coat the cutlets with Allemancle sauce.

  3. Dip the cutlets in beaten egg.

  4. Bread-crumb the cutlets again.

Cook

  1. Heat clarified butter in a sauté pan.

  2. Place the cutlets in the pan.

  3. Check the cutlets in both pans.

  4. Glaze the cutlets lightly.

Serve

  1. Arrange the cutlets alternately on a serving dish.

  2. Fill the center of the dish with white Toulouse ragout.

  3. Pour Espagnole half-glaze around the entrée.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: decanal (soap, orange peel).

  4. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

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

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

Lamb cutlets
Provide the main meat; the bone piece inserted in each cutlet helps it keep its shape.
Beaten eggs
Bind the breadcrumb coating so it adheres to the cutlets during cooking.
Clarified butter
Fat for shallow frying, adding richness and browning the breadcrumb coating.
Espagnole half-glaze
Brown sauce poured around the cutlets, adding savory depth and moisture to the plate.
White toulouse ragout
Fills the center of the dish, adding moisture and a creamy, mild contrast to the crisp cutlets.

The step that matters

Bread-crumb the cutlets again. A second egg and crumb coat gives a thicker, sturdier crust. If the coating is uneven or thin in spots, it can split or burn in the hot butter, so the crumbs should cover each cutlet fully before frying.

“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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