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Lamb-cutlets, ‘à LA Bouchère’

Lamb cutlets served with a sauce of gherkins, mushrooms, ox tongue, lamb liver, brown sauce, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Lamb-cutlets, ‘à LA Bouchère’

Ingredients

Directions

Prepare the cutlets

  1. Season lamb cutlets, roll in clarified butter, coat with bread crumbs.

  2. Place two cutlets on a grill and broil both sides over a good fire for 10 minutes before serving.

  3. Glaze cutlets with a paste brush and add a ruffle to each bone.

Make the garnish

  1. Cut gherkins into large julienne pieces and place in a saucepan.

  2. Add double the volume of cooked mushrooms, ox tongue, and lamb's liver, all cut in julienne.

  3. Thicken mixture with brown sauce and a little glaze, then finish with cayenne pepper.

  4. Warm mixture without boiling it.

Serve

  1. Dish cutlets in a circle and pour mixture in center.

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

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

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

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

  3. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 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

Lamb cutlets
Provide the main meat, which browns and cooks through under the grill.
Bread crumbs
Form a crisp, browned coating that protects the meat during broiling.
Clarified butter
Carries heat evenly and helps the crumb coating brown and crisp.
Brown sauce
Thickens the mixture and adds savory body and depth of flavor.
Gherkins
Add sharp acidity that cuts through the richness of the meat and sauce.
Lamb's liver
Adds rich, savory flavor and a soft texture to the mixture.

The step that matters

Warm mixture without boiling it. Boiling a sauce thickened with starch or reduced sauce can break its texture and make it grainy or thin, and can toughen the soft julienned liver and tongue. Gentle heat keeps the mixture smooth and tender.

“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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