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Mutton Cutlets a LA Provengale

Mutton cutlets served with a sautéed soubise sauce, mushrooms, and herbs, topped with breadcrumbs and Parmesan.

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 Provengale

Ingredients

Directions

Prepare the cutlets

  1. Trim the cutlets and fry them until cooked.

  2. Press the cutlets until cold and remove outside pieces for uniformity.

Make the filling

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

  2. Remove the garlic.

  3. Stir in the egg yolks and parsley.

  4. Cook until thickened.

Assemble and serve

  1. Spread the mixture on one side of each cutlet.

  2. Sprinkle with brown bread-crumbs and Parmesan cheese.

  3. Heat the cutlets in the oven until hot.

  4. 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 neck cutlets
Forms the main body of the dish, cooked and pressed cold into shape.
White soubise sauce
Provides a creamy base that binds the filling together and keeps it moist.
Egg yolks
Thicken the filling when cooked, helping it set into a firm, spreadable mixture.
Mushrooms
Add moisture and savoury depth to the filling.
Brown bread-crumbs
Form a crisp topping that browns when the cutlets are heated in the oven.

The step that matters

Cook until thickened. Egg yolks set when heated but can curdle or scramble if overheated. Cooking gently and stopping once the mixture thickens keeps it smooth and spreadable rather than grainy.

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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