Name: Lamb-cutlets, a LA Princesse
Ingredients: lamb cutlets; Bechamel sauce; aspic jelly; black truffles or red tongue; coarse sea salt; pepper

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 lamb cutlets as you would veal cutlets.
Braise, press, and trim the cutlets.
Cover the bottom of a sauté pan with the prepared cutlets.
Pour Bechamel sauce mixed with aspic jelly over the cutlets.
Decorate with black truffles or red tongue.
Serve with additional aspic jelly if 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.

Lamb + peppertop 12% of all pairs

Smell alikemoderate

Cooked together3,165 recipes

Shared aroma: 2-nonenal (fatty, green).
Lamb + truffletop 17% of all pairs

Smell alikelow

Cooked together134 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Lamb + saucetop 21% of all pairs

Smell alikelow

Cooked together925 recipes

Shared aroma: decanoic acid (soapy, waxy).
Sauce + truffletop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes
Truffle + peppertop 26% of all pairs

Smell alikelow

Cooked together2,106 recipes

Shared aroma: nonanal (fat, citrus).