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Lamb Chops, Maison d’Or

Lamb chops coated in breadcrumbs, fried, served with fried bread, foie gras, and Madeira sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Lamb Chops, Maison d’Or

Ingredients

Directions

Prepare the chops

  1. Pare the lamb chops neatly and make an incision in each one to insert a slice of truffle.

  2. Season the chops with salt and pepper.

  3. Dip the chops in beaten egg, then coat with fresh bread crumbs.

Cook and serve

  1. Fry the chops in clarified butter for 4 minutes on each side.

  2. Serve with fried bread topped with pâté de foie gras and drizzle with hot Madeira wine sauce.

  3. Arrange a curled paper on the end of each chop.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  4. Truffle + madeira winetop 13% of all pairs
    Smell alikelow
    Cooked together195 recipes
  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Lamb chops
Provide the main meat, which is cooked by frying until browned and tender.
Truffle
Adds a rich, earthy aroma that carries through the dish.
Beaten egg
Acts as a binder so the bread crumbs stick to the chops.
Fresh bread crumbs
Form a crisp, golden coating when fried in butter.
Clarified butter
Fries the coating evenly and adds richness with browning.
Pâté de foie gras
Adds richness and a smooth, fatty texture to the dish.

The step that matters

Frying the coated chops. Clarified butter has no milk solids, so it can heat hot enough to brown the crumb coating without burning. Frying too hot or too cool leaves the coating either scorched or greasy and pale, and the egg-and-crumb crust needs steady heat to set and crisp.

“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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