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Lamb or Mutton-cutlets, with Soubise Sauce

Thin lamb or mutton neck cutlets coated in eggs, breadcrumbs, and butter, then broiled or fried and served with soubise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Lamb or Mutton-cutlets, with Soubise Sauce

Ingredients

Directions

Prepare the cutlets

  1. Cut the necks into thin cutlets, leaving one bone in each.

  2. Trim off the fat and skin, and scrape the bones clean.

  3. Season the cutlets with salt and white pepper.

Coat and cook

  1. Brush the cutlets with beaten eggs, then dip them in bread crumbs.

  2. Dip them again in clarified butter, then coat with more bread crumbs.

  3. Broil the cutlets over a clear, brisk fire or fry them in good butter until golden brown.

  4. Press the cutlets between two sheets of white blotting paper to remove excess grease.

Serve

  1. Arrange the cutlets upright with the points meeting at the top or stack them in a chain.

  2. Serve with soubise sauce, cucumber puree, or a rich 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lamb or mutton necks
Provide the meat for the cutlets, with one bone left in each for presentation.
Eggs
Act as a binder so the bread crumbs adhere to the cutlets.
Very fine bread crumbs
Form a crisp, golden coating that protects the meat during cooking.
Clarified butter
Adds richness and helps the crumb coating brown evenly.
Good butter
Adds flavour and browning when the cutlets are fried.

The step that matters

Broil or fry until golden brown. Strong, brisk heat browns the egg and crumb coating quickly through the Maillard reaction, so the crust sets and turns golden before the thin cutlet overcooks inside.

Swap the white pepper

How well each one fits the dish's main ingredients (lamb, egg, bread, butter):

  1. Parsleyfits better
  2. Nutmegfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against lamb, egg, bread, butter. 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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