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Mutton Cutlets D LA Proven9ale

Mutton cutlets topped with sautéed mushrooms, shallot, onion, garlic, and a white soubise sauce, finished 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 D 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 and fry them until golden brown.

  2. Press the cutlets until cold.

  3. Remove any outside pieces for uniformity.

Make the filling

  1. Combine the White Soubise Sauce, mushrooms, shallot, onion, garlic, pepper, and salt in a sauté pan.

  2. Cook for 10 minutes.

  3. Remove the garlic.

  4. Stir in the egg yolks and parsley.

  5. Cook until thick.

Assemble and bake

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

  2. Sprinkle with brown bread crumbs mixed with Parmesan cheese.

  3. Place the cutlets in a 350°F (175°C) oven until heated through.

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 cutlets
Provide the main body of the dish, which is browned first and then gently heated through.
White soubise sauce
Adds creamy moisture that binds the filling and keeps the cutlets from drying out.
Egg yolks
Thicken the filling as it cooks, giving it a firm, spreadable set.
Brown bread crumbs
Form a crisp topping that browns in the oven.
Parmesan cheese
Adds savoury flavour and helps the crumb topping brown.
Mushrooms
Add earthy flavour and moisture to the filling.

The step that matters

Cook the filling until thick after adding the egg yolks. Egg yolks thicken when heated, but if the mixture gets too hot or boils, they can scramble and turn grainy. Cook gently and stop once it thickens so the filling stays smooth and spreadable.

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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