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Braized Mutton Cutlets

A dish of mutton cutlets braised with red tongue and black truffles, coated in Soubise sauce, egg, breadcrumbs, and fried, served with vegetables and glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mutton and truffle work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Braized Mutton Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Stud the mutton cutlets with red tongue and black truffles.

  2. Coat the braised cutlets with reduced Soubise sauce and let it set.

  3. Beat the eggs with a little salt.

  4. Dip each cutlet in the egg mixture, then coat with breadcrumbs. Flatten the breadcrumbs with a knife and place the cutlets in a cool place until ready to fry.

Fry and serve

  1. Heat hog's lard in a deep frying pan.

  2. Fry the cutlets until they are a deep yellow color.

  3. Drain the cutlets on a napkin or paper to absorb excess grease.

  4. Arrange the cutlets in a circle on a vegetable border, fill the center with a Macedoine of vegetables, pour half glaze around the base, 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. Mutton + truffletop 17% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Truffle + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

  3. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  4. Mutton + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Mutton + eggtop 26% of all pairs
    Smell alikemoderate
    Cooked together1,648 recipes

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

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

What each ingredient does

Eggs
Bind the breadcrumb coating to the cutlets and help it set as it fries.
Hog's lard
Frying fat that carries heat evenly and browns the breadcrumb coating.
Black truffles
Add earthy aroma to the mutton.
Soubise sauce
Forms a thick onion-based coating that sets around the cutlets before frying.

The step that matters

Fry the cutlets until deep yellow. The coating must be fully dry and cool before frying, or it can slip off. Frying at the right heat browns the breadcrumbs evenly without burning, while the inside warms through.

“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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