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Shalot Gravy

Shalot gravy is a sauce made from clarified butter, egg yolks, and breadcrumbs, served with mutton cutlets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Shalot Gravy

Ingredients

Directions

Prepare the cutlets

  1. Trim the mutton cutlets.

  2. Season the cutlets with pepper and coarse sea salt.

  3. Lightly brush the cutlets with beaten egg yolks.

  4. Coat each cutlet in fine bread crumbs.

  5. Dip the cutlets in clarified butter.

  6. Coat the cutlets with bread crumbs again.

  7. Shape the cutlets with a knife.

Cook and serve

  1. Place the cutlets on a grill.

  2. Broil over a clear fire until light brown.

  3. Glaze the cutlets.

  4. Serve with plain or shalot 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.

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

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

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Mutton cutlets
Form the main body of the dish, cooked until tender under direct heat.
Egg yolks
Act as a binder so the bread crumbs adhere to the cutlets.
Fine bread crumbs
Form a crisp, golden crust that protects the meat during broiling.
Clarified butter
Adds richness and helps the crumb coating brown evenly.

The step that matters

Broil over a clear fire until light brown. A clear, steady fire gives even heat; flames or smoke can scorch the breadcrumb coating before the meat is cooked through, while too little heat leaves the crust pale and soft.

“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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