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Mutton Cutlets En Papillote

Mutton cutlets wrapped in oiled paper with mushrooms, ham, and fried breadcrumbs, served with fine herbs sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Sherry and mushroom are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

Mutton Cutlets En Papillote

6 cutlets

Ingredients

Directions

Prepare the cutlets

  1. Trim and flatten the mutton cutlets, then season with salt and pepper.

  2. Fry the cutlets slightly in butter, then drain off the butter and place the cutlets in a dish.

Make the sauce

  1. In a small saucepan, combine the Espagnole Sauce and sherry, and reduce until thick.

  2. Stir in the chutney and pour the sauce over the cutlets; let cool.

Wrap and bake

  1. Oil six pieces of paper large enough to wrap each cutlet.

  2. Cover each cutlet with chopped mushrooms and ham, then add fried bread-crumbs.

  3. Wrap the cutlets in the oiled paper, place on a baking sheet, and bake for 15 minutes.

  4. Serve the cutlets in the paper with Fine Herbs Sauce on the side.

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. Sherry + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

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

What each ingredient does

Mutton cutlets
Provide the main meat, which is seasoned, lightly fried, and then baked in its wrapping.
Butter
Browns the cutlets lightly in the pan and adds richness to the meat.
Espagnole sauce
Forms a thick, rich brown sauce that coats the cutlets and keeps them moist.
Sherry
Adds acidity and depth of flavour as it reduces into the sauce.
Mushrooms
Add moisture and earthy flavour to the filling under the paper.

The step that matters

Reducing the Espagnole Sauce with sherry. Reducing until thick concentrates flavour and gives the sauce enough body to cling to the cutlets. If it stays thin, it will run off and dilute the filling during baking.

“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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