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Cotelettes De Mouton Glacees a LA Puree De Navets, or Mutton Cutlets with Turnip Puree

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cotelettes De Mouton Glacees a LA Puree De Navets, or Mutton Cutlets with Turnip Puree

Ingredients

Directions

  1. Boil the turnip slices until tender, then squeeze them well.

  2. In a stewpan, melt the butter and add the turnips, frying until they begin to brown.

  3. Add the consomme and reduce it until thick.

  4. Stir in the plain sauce, sugar, and salt, and bring to a boil.

  5. Pass the mixture through a tammy while hot, then stir in the cream.

  6. Return the puree to the stewpan and keep warm until the cutlets are ready.

  7. Pour the puree in the center of the cutlets and serve hot.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  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

Swap the turnip

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

  1. Mustardfits better
  2. Horseradishfits better
  3. Potatofits better
  4. Turnipthe original

Fit is the average pairing score against butter, sauce, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

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