Why it works: Lamb and mutton work together. They rank in the top 8% of all ingredient pairs, and 598 recipes mention both. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓
Epigramme D'agneau, Sauce Tartare
Ingredients
Directions
Prepare the lamb
Prepare the lamb according to the Breast of Mutton au Gratin recipe and cool it between two dishes with a weight on top.
The next day, cut the lamb into strips 1x3 inches and ½ inch thick.
Fry and serve
Dip the strips in egg and then in bread crumbs.
Fry the strips in boiling lard until golden-brown.
Drain on paper in the oven for a few moments, then arrange in a circle on a serving plate.
Garnish tastefully and serve with Tartare Sauce and green peas.
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 aroma chemistry they share, and how many recipes mention both.
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Lamb + muttontop 8% of all pairsAroma overlapmoderateMentioned together598 recipes
Shared aroma: trans,trans-2,4-nonadienal (fatty, green).
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Bread + peastop 11% of all pairsAroma overlapmoderateMentioned together804 recipes
Shared aroma: hexyl acetate (fruity, apple).
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Mutton + breadtop 12% of all pairsAroma overlapmoderateMentioned together1,488 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Egg + breadtop 13% of all pairsAroma overlapmoderateMentioned together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Lamb + breadtop 14% of all pairsAroma overlapmoderateMentioned together598 recipes
Shared aroma: 2-undecenal (sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lamb
- Forms the main body of the dish; cooled and pressed beforehand so it cuts into firm, even strips.
- Egg
- Acts as the binder that helps the bread crumbs adhere to the lamb strips.
- Bread crumbs
- Form a crisp, golden coating that browns during frying.
The step that matters
Frying the strips in boiling lard until golden-brown. The fat must be hot enough to crisp the crumb coating quickly; if it is too cool, the coating absorbs more fat and turns greasy before the lamb is heated through.
“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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