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Pork Cutlets a LA Sauce Robert

Pork cutlets served with a sauce made from onions, ham, butter, consomme, plain sauce, mustard, vinegar, and oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Pork Cutlets a LA Sauce Robert

Ingredients

Directions

Make the sauce

  1. Combine sliced onions, ham, peppercorns, salt, garlic, bay leaf, and butter in a stewpan.

  2. Cook over gentle heat until browned.

  3. Add consomme and boil for a few minutes.

  4. Stir in plain sauce.

  5. Cook until thickened, but not too thick.

  6. Remove from heat.

  7. Mix in mustard, vinegar, and oil.

  8. Rub the sauce through a fine sieve.

  9. Set aside to cool.

Cook and serve

  1. Broil the pork cutlets over moderate heat until cooked.

  2. Rub the cutlets with butter.

  3. Warm the sauce gently without boiling before serving (if desired).

  4. Serve with good gravy.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  3. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Pork cutlets
Provide the main meat, which is cooked by broiling over moderate heat.
Butter
Adds richness and flavour when browning the aromatics and enriches the cutlets.
Plain sauce
Forms the body of the sauce, giving it thickness and a smooth texture.
Consomme
Adds savoury meat flavour and liquid to the sauce as it reduces.
Mustard
Adds sharpness that balances the richness of the sauce.
Vinegar
Adds acidity that brightens the sauce and cuts its richness.

The step that matters

Cook until thickened, but not too thick. Sauce thickens further as it cools and reduces, so overcooking can leave it gluey or pasty. Stopping at the right point keeps it pourable once cooled and reheated.

Swap the garlic

How well each one fits the dish's main ingredients (pork, onion, ham, butter, sauce, mustard, vinegar):

  1. Capersfits better
  2. Garlicthe original
  3. Tarragonfits about as well
  4. Thymefits less well

Fit is the average pairing score against pork, onion, ham, butter, sauce, mustard, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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