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Lamb-cutlets, a LA Princesse

Lamb cutlets braised in butter, flour, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lamb-cutlets, a LA Princesse

Ingredients

Directions

Prepare

  1. Prepare lamb cutlets like veal cutlets à la Dreux.

  2. Braise, press, and trim the cutlets.

Cook

  1. Cover the bottom of a sauté pan with butter.

  2. Add flour to the pan and cook until golden.

  3. Pour in broth and bring to a simmer.

  4. Add the cutlets and cook until tender.

Serve

  1. Serve hot, garnished as desired.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lamb + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,402 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lamb cutlets
Forms the main body of the dish and becomes tender through slow cooking in the sauce.
Butter
Enriches the pan and adds fat for richer flavor and browning.
Flour
Browns in the butter and thickens the broth into a sauce.
Broth
Forms the cooking liquid that moistens the cutlets and becomes the sauce.

The step that matters

Cook the flour until golden. Flour cooked in fat until golden loses its raw starchy taste and gains nutty flavor. Adding broth before it browns leaves a pasty, floury sauce, and cooking it too long can scorch it and turn the sauce bitter.

“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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