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Lamb Cutlets, a LA Ciievreuse

Lamb cutlets coated in Parmesan and breadcrumbs, fried, and filled with truffles, mushrooms, and fat livers served with Supreme sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets, a LA Ciievreuse

Ingredients

Directions

Prepare the cutlets

  1. Prepare the lamb cutlets without trimming them.

  2. Braise the cutlets as you would veal cutlets.

  3. Once cooked, press and trim the cutlets.

  4. Mask the cutlets with a puree of onions mixed with Parmesan cheese.

  5. When cold, dip the cutlets in beaten egg and roll in bread crumbs.

  6. Shape the cutlets with a knife and arrange them in a dish until ready to cook.

Fry and serve

  1. Fry the cutlets in heated hog's lard until bright yellow.

  2. Dish up the cutlets and place a small paper frill on each bone.

  3. Fill the center with small circular scallops of truffles, mushrooms, and fat livers tossed in Supreme sauce.

  4. Pour some of the sauce around the base of the entree and 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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Parmesan cheese + mushroomtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,199 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  3. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  4. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Parmesan cheese + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together140 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Lamb cutlets
Form the main body of the dish, cooked by braising and then pressed and shaped.
Parmesan cheese
Mixed into the onion puree that coats the cutlets, adding savory, salty flavor.
Beaten egg
Binds the bread crumbs to the cutlets so the coating adheres during frying.
Bread crumbs
Form a crisp, golden coating that browns when the cutlets are fried.
Hog's lard
Fries the coated cutlets, conducting heat to brown and crisp the crumb crust.

The step that matters

Dip and coat the cutlets when cold. The cutlets must be cold and firm before egg and bread crumbs are applied. Warm cutlets soften the coating, which can slide off or absorb fat and break apart in the hot lard.

“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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