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Cutlets with Soubise Sauce

Veal cutlets served with a sautéed onion sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cutlets with Soubise Sauce

Ingredients

Directions

Prepare

  1. Grill the veal cutlets until cooked through.

Make the soubise

  1. In a saucepan, melt the butter over medium heat.

  2. Add the chopped onions and sauté until soft.

  3. Puree the onions.

  4. Mix the puree with the cutlets.

  5. Season with salt and pepper before serving.

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 + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Veal cutlets
Forms the main body of the dish, providing the protein that is cooked through.
Onions
Soften and sweeten when sautéed, then puree into a smooth, thick sauce base.
Butter
Adds fat and rich flavour as it melts and cooks the onions gently.

The step that matters

Sautéing the onions until soft. Onions cooked over medium heat need time to soften and release their sugars; if they brown or stay raw, the puree will taste bitter or sharp and the sauce will be less smooth.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (veal, butter, pepper):

  1. Capsicumbetter flavor fit
  2. Carrotabout as good a flavor fit
  3. Potatoabout as good a flavor fit
  4. Onionthe original

Fit is the average pairing score against veal, butter, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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