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Cdtelettes De Mouton 2 LA Soubise-—Mutton Chops @ LA Soubise

Mutton chops simmered with onions, carrots, parsley, green onions, and jelly stock, finished with glaze and served à la soubise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Cdtelettes De Mouton 2 LA Soubise-—Mutton Chops @ LA Soubise

Ingredients

Directions

Braise

  1. Arrange thick mutton chops in a stewpan.

  2. Add onions, sliced carrots, parsley, green onions, and jelly stock.

  3. Season to taste and stew until the meat is fully cooked.

Finish and serve

  1. Remove the roots, add a little glaze, and reduce over high heat.

  2. Drain the fat from the chops and serve with onions à la Soubise.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

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

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

Thick mutton chops
The main protein, which becomes tender as it stews slowly in the stock.
Jelly stock
Adds moisture and savoury body, keeping the meat from drying out during stewing.
Glaze
Concentrates into a shiny, savoury coating on the chops as the liquid reduces.
Onions
Soften during stewing and add sweetness and aroma to the sauce and garnish.
Carrots
Add gentle sweetness and colour while their flavour mingles with the stock.

The step that matters

Reduce the glaze over high heat. Reducing too long or too hot can scorch the glaze and make it bitter, while too little reduction leaves the sauce thin. Watch closely so the liquid thickens into a glossy coating.

Swap the onion

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

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

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