Name: Mutton Cutlets, H LA Pompadour
Ingredients: Mutton cutlets; Breadcrumbs; Shallots; Coarse sea salt; Pepper

Why it works: Shallot and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,898 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Cutlets, H LA Pompadour

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Preheat the oven to 350°F (175°C).
Season the mutton cutlets with coarse sea salt and pepper.
Coat the cutlets in breadcrumbs.
Broil the cutlets until cooked through, about 10-15 minutes.
Serve with shallot gravy.

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.

Shallot + peppertop 11% of all pairs

Smell alikemoderate

Cooked together5,898 recipes

Shared aroma: 2,4-decadienal (seaweed).
Mutton + peppertop 16% of all pairs

Smell alikelow

Cooked together5,442 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Mutton + shallottop 20% of all pairs

Smell alikemoderate

Cooked together407 recipes

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