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Mutton Cutlets a LA Proven9ale

Mutton cutlets served with a mushroom and soubise sauce, topped with breadcrumbs and Parmesan, baked and served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Mutton Cutlets a LA Proven9ale

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the cutlets

  1. Trim the cutlets, beat the egg, and bread-crumb them.

  2. Fry the cutlets in butter until golden brown.

  3. Dish the cutlets on a border of mashed potatoes.

Make the topping

  1. In a sauté pan, heat the soubise sauce and add mushrooms, shallot, onion, garlic, pepper, and salt; cook for 10 minutes.

  2. Remove the garlic, stir in the egg yolks and parsley, and cook until thick.

  3. Spread the mixture on one side of each cutlet and sprinkle with brown bread-crumbs and Parmesan cheese.

Bake and serve

  1. Place the cutlets in the oven at 350 °F (175 °C) to heat through.

  2. Serve with brown sauce or demi-glaze.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  5. Shallot + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Mutton
Provides the meat that is coated, fried and baked into the cutlets.
Egg yolks
Thicken the mushroom and soubise mixture as they set with gentle heat.
Brown bread-crumbs
Form a crisp, golden coating on the cutlets when fried and baked.
White soubise sauce
Adds creamy moisture to the mushroom and onion mixture.
Mushrooms
Add savoury, earthy flavour and moisture to the topping.
Parmesan cheese
Adds savoury flavour and helps the topping brown in the oven.

The step that matters

Cooking the egg yolks into the topping. Egg yolks thicken when heated but scramble if the mixture boils. Cook gently and stir constantly until the mixture is thick and smooth, so it binds without curdling.

Swap the clove

How well each one fits the dish's main ingredients (mutton, sauce, mushroom, shallot, onion, garlic, parsley):

  1. Capersfits better
  2. Thymefits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against mutton, sauce, mushroom, shallot, onion, garlic, parsley. 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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