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Tenderones of Lamb @ LA Poulet

Tender lamb pieces simmered in water, then braised, served with sauce a la reine and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and bread work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Tenderones of Lamb @ LA Poulet

Ingredients

Directions

Prepare the lamb

  1. Cut the breast of lamb into six pieces.

  2. Place them in a stewpan with cold water and bring to a boil.

  3. Remove from heat, wash in cold water, and place in a white braise.

Braise and serve

  1. Cook on a slow stove for two hours or until the bones can be easily removed.

  2. Dish the lamb and pour sauce a la reine over it.

  3. Garnish with paste or bread croutons.

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

    Shared aroma: 2-undecenal (sweet).

  2. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Sauce + breadtop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Breast of lamb
Provides the meat, which becomes tender through long, slow cooking that breaks down connective tissue.

The step that matters

Slow cooking in the white braise. Cooking on a slow stove keeps the liquid gently simmering rather than boiling hard. Gentle heat lets the connective tissue soften slowly, so the meat becomes tender without drying or toughening.

“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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