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Cutlets in Brown Fricassee

Cutlets in Brown Fricassee is a veal or poultry dish served with browned mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cutlets in Brown Fricassee

Ingredients

Directions

Prepare the meat

  1. Trim and fry the veal or poultry slightly.

  2. Stew in beef gravy, seasoning as for a brown fricassee.

Stew

  1. In a small saucepan, combine veal or poultry, mushrooms, and enough veal gravy to cover.

  2. Add clarified veal fat, lemon peel, white pepper, salt, sugar, and nutmeg.

  3. Stew for 15 minutes.

Make the sauce and serve

  1. In a separate saucepan, prepare a sauce with veal gravy, a little lemon juice, and beaten egg yolks.

  2. Let the sauce simmer briefly.

  3. Serve the cutlets in the center of a dish surrounded by a wall of browned mashed potatoes.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Nutmeg + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

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

  3. Mushroom + potatotop 9% of all pairs
    Smell alikestrong
    Cooked together968 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Lemon + potatotop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

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

  5. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Veal or poultry
Provides the meat that becomes tender and holds its shape during slow stewing.
Egg yolks
Thicken the sauce as their proteins set with gentle heat, and add richness.
Button mushrooms
Add moisture and earthy flavor that blend into the stewing gravy.
Veal gravy
Forms the savory liquid base that gives the dish its depth of flavor.
Clarified veal fat
Adds rich flavor and a silky mouthfeel to the stew.
Lemon juice
Adds acidity that brightens the sauce and balances its richness.

The step that matters

Simmer the egg yolk sauce gently. Egg yolks thicken sauces as their proteins set, but too much heat makes them scramble and curdle. Keep the sauce at a gentle simmer and only briefly.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, mushroom, egg, lemon, sugar, nutmeg, potato):

  1. Marjoramfits better
  2. Parsleyfits better
  3. Cinnamonfits better
  4. White pepperthe original

Fit is the average pairing score against veal, mushroom, egg, lemon, sugar, nutmeg, potato. 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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