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Mutton Cutlets À LA Soubise

Mutton cutlets braised with onions, carrots, parsley, and spices, then glazed and served with soubise sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton Cutlets À LA Soubise

Ingredients

Directions

Prepare the chops

  1. Cut the chops from the neck of mutton without flattening them.

  2. Trim some of the flat bone from the ends of the chops.

Braise

  1. Place the chops and onion parings in a stew-pan with carrots, parsley, green onions, salt, and spices.

  2. Add 4-5 tablespoons of broth to braise the chops.

  3. Drain the chops.

  4. Let them cool.

Glaze and serve

  1. Strain the cooking liquid through a fine sieve.

  2. Reduce the strained liquid to a glaze.

  3. Trim the chops nicely.

  4. Coat the chops with the glaze.

  5. Arrange the chops on a plate.

  6. Pour the soubise sauce in the 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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Mutton + carrottop 18% of all pairs
    Smell alikelow
    Cooked together1,878 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mutton + oniontop 18% of all pairs
    Smell alikelow
    Cooked together4,531 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mutton
Forms the main body of the dish and carries its rich, savoury flavour.
Broth
Adds moisture during braising so the chops cook gently without drying out.
Carrots
Contribute gentle sweetness and aroma to the braising liquid, which becomes the glaze.

The step that matters

Reducing the strained liquid to a glaze. Reducing concentrates the gelatin and flavour of the braising liquid. If it is reduced too little it stays thin and will not cling to the chops; if too far it turns sticky and overly salty.

Swap the onion

How well each one fits the dish's main ingredients (mutton, carrot, parsley):

  1. Turnipfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against mutton, carrot, parsley. 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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