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Mutton Chops À LA Soubise

Mutton chops stewed with onions, carrots, parsley, green onions, and jelly stock, finished with glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Chops À LA Soubise

Ingredients

Directions

Braise

  1. Arrange the mutton chops at the bottom of a stewpan.

  2. Add onions, sliced carrots, parsley, green onions, and jelly stock.

  3. Season to taste and stew until the meat is fully cooked.

Finish and serve

  1. Remove the roots, add a little glaze, and reduce over high heat.

  2. Drain the fat from the chops on a cloth and serve with onions à la Soubise.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mutton chops
Provide the main meat that cooks slowly in the stock until tender.
Jelly stock
Adds moisture and savory body as it simmers around the meat.
Glaze
Adds concentrated savory flavor and sheen when reduced over high heat.
Onions
Contribute sweetness and aroma as they soften during stewing.

The step that matters

Reduce the glaze over high heat. Once glaze is added, the liquid can thicken and scorch quickly. Watching it closely lets it concentrate into a glossy sauce rather than burning or turning bitter.

Swap the onion

How well each one fits the dish's main ingredients (mutton, carrot, parsley, pepper):

  1. Turnipfits better
  2. Parsnipfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against mutton, carrot, parsley, pepper. 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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