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Braized Mutton Cutlets

Braised mutton cutlets studded with red tongue and black truffles, coated in reduced Soubise sauce, breaded, fried, and served with vegetables and half glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Braized Mutton Cutlets

Ingredients

Directions

Prepare the cutlets

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

  2. Coat the cutlets with reduced Soubise sauce.

  3. Let the coated cutlets set by cooling.

  4. Beat the eggs with a little salt.

  5. Dip each cutlet in the egg mixture.

  6. Bread crumb the cutlets, then flatten the crumbs with a knife.

  7. Place the cutlets on a dish in a cool place until 20 minutes before serving.

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.

  5. Fill the center with a Macedoine of vegetables.

  6. Pour half glaze around the base before serving.

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

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

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

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

  3. Truffle + breadtop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Mutton + truffletop 17% of all pairs
    Smell alikemoderate
    Cooked together98 recipes

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

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

    Shared aroma: 2-octenal (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 bread crumbs to the cutlets and help form a crisp coating when fried.
Bread crumbs
Form a golden, crunchy outer crust during frying.
Mutton cutlets
Provide the meat base that is studded, coated and fried.
Black truffles
Add a strong earthy aroma to the meat.
Hog's lard
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Let the coated cutlets set by cooling. Cooling firms the Soubise coating so it holds through egg dipping and crumbing. Skipping this lets the coating slide off or smear in the pan.

“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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