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Epigram of Lamb, Sauce Tartare

Fried strips of lamb served with tartare sauce and green peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and mutton work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Epigram of Lamb, Sauce Tartare

Ingredients

Directions

Prepare

  1. Prepare the lamb according to the Breast of Mutton au Gratin recipe, then cool it between two dishes with a weight on top.

  2. The next day, cut the lamb into strips measuring 1x3 inches and ½ inch thick.

Fry and serve

  1. Dip the strips in egg and then in bread crumbs.

  2. Fry the strips in boiling lard until golden‑brown.

  3. Drain on paper in the oven for a few moments, then arrange in a circle on a serving plate.

  4. Garnish tastefully and serve with Tartare Sauce and green peas.

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 + muttontop 8% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

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

  2. Bread + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  3. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Lamb
Forms the main body of the dish, cooked first and then cut into strips for frying.
Egg
Binds the bread crumbs to the lamb so the coating adheres during frying.
Bread crumbs
Form a crisp, golden coating that browns and protects the lamb while frying.
Boiling lard
Conducts heat quickly to brown the coating and crisp its surface.

The step that matters

Fry the strips in boiling lard until golden‑brown. The fat must be hot enough to set and brown the crumb coating quickly; if it is too cool, the coating absorbs more fat and turns greasy and pale.

“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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