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Cutlets of Lamb a LA Duchess

Lamb cutlets coated in duxelles, beaten eggs, and breadcrumbs, fried in butter and served with a vegetable border and green pea purée.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lamb and peas work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 650 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Cutlets of Lamb a LA Duchess

Ingredients

Directions

Prepare

  1. Prepare lamb cutlets as in the previous recipe.

  2. Dip cutlets in Duxelles sauce and let it set.

Coat and fry

  1. Coat cutlets in beaten eggs and then breadcrumbs.

  2. Fry the cutlets in butter until golden brown.

Serve

  1. Serve on a vegetable border, garnished with purée of green peas or sauce.

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 + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

What each ingredient does

Lamb cutlets
Main protein that is cooked and served as the centrepiece of the dish.
Duxelles sauce
Coats the cutlets with a savoury, moist layer that sets before frying.
Eggs
Beaten eggs bind the breadcrumbs to the cutlets so the coating holds during frying.
Breadcrumbs
Form a crisp outer crust that browns when the cutlets are fried.
Butter
Fat for frying that carries heat evenly and promotes golden browning.

The step that matters

Fry the cutlets in butter until golden brown. Butter browns through the Maillard reaction and milk solids, but it can burn quickly at high heat. Moderate heat lets the crumb crust brown evenly while the lamb cooks through without scorching.

Swap the peas

How well each one fits the dish's main ingredients (lamb, sauce, egg, butter):

  1. Almondfits better
  2. Sesamefits about as well
  3. Beansfits about as well
  4. Peasthe original

Fit is the average pairing score against lamb, sauce, egg, butter. 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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