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Lambs’ Feet, with Curry

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Lambs’ Feet, with Curry

Ingredients

Directions

  1. Boil the lambs' feet until they are white, then drain and dry them on a cloth.

  2. Remove the leg-bones and place the feet in a flat stewpan.

  3. Season with a pinch of curry powder and moisten with melted glaze.

  4. Keep the feet warm.

  5. Prepare a Velouté sauce by skimming the fat and passing it through a sieve.

  6. Reduce the sauce over heat while stirring, adding raw cream gradually.

  7. Thicken the sauce with the yolks of eggs mixed with curry powder and cream.

  8. Pass the sauce through a sieve over the lambs' feet and warm without boiling.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Lamb + creamtop 24% of all pairs
    Smell alikemoderate
    Cooked together461 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

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

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

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