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Mutton- Cutlets a LA Jardiniere

Mutton cutlets served with a vegetable ragout made from beans, peas, cauliflower, roots, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Peas and cauliflower match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 313 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Mutton- Cutlets a LA Jardiniere

Ingredients

Directions

Prepare the vegetables

  1. Boil fresh haricots, green peas, cauliflower, roots, and mushrooms in stock or mutton broth until cooked.

  2. In a separate pan, make a roux with flour and butter.

  3. Add the cooked vegetables to the roux and let them simmer.

Cook and serve

  1. Fry the mutton cutlets in butter until browned.

  2. Arrange the cutlets on a hot dish and pour the vegetable ragout over them.

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. Peas + cauliflowertop 5% of all pairs
    Smell alikestrong
    Cooked together313 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

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

  3. Peas + mushroomtop 9% of all pairs
    Smell alikemoderate
    Cooked together890 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Lemon + cauliflowertop 9% of all pairs
    Smell alikemoderate
    Cooked together179 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lemon + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together1,005 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

Mutton cutlets
Form the main protein; frying in butter browns the surface for flavour.
Butter
Adds richness and browning when frying the cutlets, and enriches the roux.
Flour
Thickens the roux that gives the ragout its body.
Mushrooms
Add earthy flavour and moisture to the ragout.
Green peas
Add sweetness and soft texture to the ragout.

The step that matters

Frying the mutton cutlets until browned. Dry, hot contact with the pan browns the surface through the Maillard reaction, producing savoury flavour. Crowding the pan or insufficient heat steams the meat grey instead.

Swap the lemon

How well each one fits the dish's main ingredients (mutton, butter, peas, cauliflower, mushroom, flour):

  1. Coconutfits about as well
  2. Plumfits about as well
  3. Lemonthe original
  4. Pumpkinfits about as well

Fit is the average pairing score against mutton, butter, peas, cauliflower, mushroom, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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