Name: Lamb-cutlets, a LA Peincesse
Ingredients: lamb cutlets; Bechamel sauce; aspic jelly; coarse sea salt; black truffles or red tongue; croutons of aspic jelly

Why it works: Lamb and truffle work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 134 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lamb-cutlets, a LA Peincesse

Ingredients

Directions

Prepare lamb cutlets as you would veal cutlets.
Braise, press, and trim the cutlets.
Cover the bottom of a sauté pan with Bechamel sauce mixed with aspic jelly.
Place the cutlets in the pan and cook until heated through.
Decorate with black truffles or red tongue 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.

Lamb + truffletop 17% of all pairs

Smell alikelow

Cooked together134 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Lamb + saucetop 21% of all pairs

Smell alikelow

Cooked together925 recipes

Shared aroma: decanoic acid (soapy, waxy).
Sauce + truffletop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes