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Cutlets of Lamb a LA Eatisbon

Lamb cutlets braised with vegetables, seasoned, then served with brown chaudfroid sauce and decorative egg white strips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Cutlets of Lamb a LA Eatisbon

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Braise the lamb

  1. Trim the neck of lamb for braising and tie it with string.

  2. In a well-buttered stew pan, place the carrot, onion, celery, turnip, bay leaf, thyme, parsley, and peppercorns.

  3. Put the lamb on top of the vegetables, cover with buttered paper, and place the lid on the pan.

  4. Fry for about 15 minutes, then add ½ cup of stock.

  5. Transfer the stew pan to a 350°F (175°C) oven for about 1 hour, basting frequently and adding more stock as needed.

  6. Once cooked, press the lamb between two plates until cold, then cut into neat cutlets.

Decorate and serve

  1. Mask each cutlet with brown chaudfroid sauce and decorate with egg white strips and chervil sprigs.

  2. Garnish with lobster coral and a little aspic to set the decorations.

  3. Use a piping bag to add finely chopped aspic jelly on top for a decorative finish.

  4. Trim the cutlets neatly and serve on a border of rice, with a roll of rice in the center to support the cutlets.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

What each ingredient does

Neck of lamb
Provides the meat that becomes tender during slow braising and is then cut into cutlets.
Butter
Adds richness and helps the vegetables and paper prevent sticking and gently colour in the pan.
Stock
Adds moisture during braising so the lamb stays tender and the pan does not dry out.
Turnip
Adds subtle sweetness and aroma to the braising liquid as it cooks down.
Onion
Adds savoury sweetness and aroma to the braising base as it softens.

The step that matters

Pressing the lamb until cold. Pressing while the meat cools firms it and helps it hold a neat shape, so the cutlets can be cut cleanly before masking with sauce.

Swap the onion

How well each one fits the dish's main ingredients (lamb, butter, carrot, celery, turnip, thyme, parsley):

  1. Parsnipfits better
  2. Leekfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against lamb, butter, carrot, celery, turnip, thyme, parsley. 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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