Skip to main content
Main

Entrees of Lamb

Lamb cutlets are breaded, fried, glazed, and served with white Toulouse ragout and Espagnole half-glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Entrees of Lamb

Ingredients

Directions

Prepare the cutlets

  1. Insert a small piece of bone into each lamb cutlet.

  2. Coat the cutlets with Allemande sauce.

  3. Dip the coated cutlets in beaten egg.

  4. Bread-crumb the cutlets again.

Cook and serve

  1. Heat clarified butter in a sauté pan.

  2. Fry the cutlets until done.

  3. Glaze the cutlets lightly.

  4. Arrange the glazed cutlets alternately on a serving dish.

  5. Fill the center with a white Toulouse ragout.

  6. Pour Espagnole half-glaze around the entree.

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: decanal (soap, orange peel).

  4. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

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

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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
Form the main protein of the dish, cooked until done in the butter.
Allemande sauce
Coats the cutlets, adding a rich, creamy layer beneath the crumbs.
Beaten egg
Acts as a binder so the breadcrumbs adhere to the coated cutlets.
Clarified butter
Fries the cutlets, browning the crumb coating with a clean, nutty fat.
Espagnole half-glaze
Adds a savory, concentrated brown sauce that complements the lamb.

The step that matters

Fry the cutlets until done. Frying in clarified butter browns the crumb coating while the bone-in lamb cooks through. Too high heat scorches the crumbs before the interior is done, and too low heat leaves the coating greasy and pale.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes