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Pieds De Mouton Au Sauce Robert

A stew of lamb feet cooked with onion, butter, stock, mustard, vinegar, and thick sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pieds De Mouton Au Sauce Robert

Ingredients

Directions

Prepare

  1. Slice the onion and place it in a stewpan with butter.

  2. Cook the onion until half done.

Cook and finish

  1. Add the trotters and moisten with stock and cullis.

  2. Season well and cook until done.

  3. Stir in mustard and vinegar before serving with a thick sauce.

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 + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  2. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sauce + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lamb trotters
Provide the meat and gelatinous body that gives the finished dish its richness.
Butter
Carries the onion's flavour and helps it soften and brown gently at the start.
Onion
Builds a sweet, savoury aromatic base for the sauce.
Cullis
Thickens the liquid into a sauce that clings to the trotters.
Stock
Adds moisture and savoury depth as the trotters cook.
Mustard
Adds sharp pungency that cuts through the richness of the sauce.

The step that matters

Stir in mustard and vinegar before serving. Acid and mustard are added at the end because long cooking dulls their sharpness. Adding them too early loses the bright flavour that balances the rich sauce.

Swap the onion

How well each one fits the dish's main ingredients (butter, sauce, mustard, vinegar):

  1. Horseradishfits better
  2. Shallotfits better
  3. Radishfits better
  4. Onionthe original

Fit is the average pairing score against butter, sauce, mustard, vinegar. 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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