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Lamb Cutlets in Epighamme

Lamb cutlets served with a gravy glaze and optional shredded chicken or béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and chicken match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 626 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb Cutlets in Epighamme

Ingredients

Directions

Prepare and cook

  1. Trim the lamb into cutlets and lay them in a cutlet pan with clarified butter.

  2. Cook the cutlets over moderate heat until nearly done.

  3. Add strong gravy and stir to glaze the cutlets.

Serve

  1. Arrange the cutlets neatly around a dish.

  2. Pour shredded cooked chicken in the center or serve with béchamel 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. Lamb + chickentop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

Neck or loin of lamb
Provides the meat that is cooked into the cutlets, the main element of the dish.
Clarified butter
Fat that cooks the cutlets evenly and adds richness to the browned surface.
Strong gravy
Adds savory depth and a glossy glaze that coats the cutlets.
Cooked chicken
Shredded and placed in the centre as an addition to the lamb presentation.
Béchamel sauce
White sauce served alongside, adding creaminess that softens the richness of the lamb.

The step that matters

Cook the cutlets over moderate heat until nearly done. Moderate heat lets the lamb cook through and brown gently without drying out or scorching the butter. Stopping just short of done allows the meat to finish in the glaze without becoming tough.

“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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