Skip to main content

Mutton Cutlets Sautes Served with a Macedoine of Vegetables

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Mutton and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,781 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Cutlets Sautes Served with a Macedoine of Vegetables

Ingredients

Directions

  1. Sprinkle salt over the cutlets and trim them to an equal shape.

  2. In a stewpan, heat clarified butter and place the cutlets inside.

  3. Add a little butter on each cutlet and cover with buttered paper.

  4. Fry the cutlets until cooked through, then drain and glaze them.

  5. Fill a croustade with the macedoine of vegetables and arrange the cutlets around it.

  6. Serve immediately.

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 + 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

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes