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Epigramnies, of Lamb, Macedoine

A lamb dish where boiled breasts are cut, breaded, broiled, and served with lamb chops and hot macedoine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Epigramnies, of Lamb, Macedoine

Ingredients

Directions

Prepare the lamb

  1. Tie the lamb breasts and boil in soup stock for 45 minutes.

  2. Drain and remove all bones, then press down with a heavy weight until cold.

  3. Cut each breast into 3 heart-shaped pieces.

Coat and broil

  1. Dip pieces in oil or fat, seasoning with salt and pepper.

  2. Roll in bread crumbs and broil on low heat for 4 minutes on each side.

Serve

  1. Serve with 6 broiled lamb chops and hot Macedoine or other garnishing.

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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

What each ingredient does

Lamb breasts
Simmering in stock and pressing gives a tender, firm meat that holds its heart shape when cut.
Fresh bread crumbs
Form a crisp, golden coating that browns under the broiler and protects the meat surface.
Oil or fat
Helps the seasoning and bread crumbs stick and encourages browning under the broiler.

The step that matters

Pressing the cooked breasts until cold. Pressing while the meat cools compacts it so the pieces hold their heart shape when cut and coated. Cutting before it is fully cold can crumble the meat.

“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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