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Lamb Cutlets En Epigram Me

Lamb cutlets served with strong gravy, minced or shredded chicken, and béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and chicken match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 626 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets En Epigram Me

Ingredients

Directions

Prepare

  1. Trim the lamb into cutlets and lay them in a cutlet pan with clarified butter.

Cook and glaze

  1. Cook the cutlets over moderate heat until nearly done.

  2. Add strong gravy and stir to glaze the cutlets.

Serve

  1. Arrange the cutlets neatly on a serving dish.

  2. Pour minced chicken in the center or use shredded chicken with béchamel sauce.

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 + chickentop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: decanoic acid (soapy, waxy).

Butter and sauce 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
Forms the main meat, with the cutlets cooked until tender and nearly done.
Clarified butter
Conducts heat evenly and browns the cutlets without burning, as it has no milk solids.
Strong gravy
Adds savory depth and a glossy coating that glazes the cutlets.
Cooked chicken
Adds meaty body and moisture to the centre of the dish.
Béchamel sauce
Adds creamy moisture and a smooth, binding texture to the chicken.

The step that matters

Cooking the cutlets over moderate heat until nearly done. Moderate heat cooks the thick lamb through without scorching the butter or the outside before the centre is done. Stopping at nearly done lets the meat finish gently while the gravy glazes it.

“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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