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Beef Cutlets in Paper

A dish of seasoned roast beef cutlets baked in paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Shallot and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 859 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Beef Cutlets in Paper

six cutlets
Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the cutlets

  1. Mix the gravy and sherry.

  2. Form the mixture into six cutlets.

  3. Dip each cutlet in dissolved butter.

  4. Lightly dredge each cutlet with flour.

  5. Chill the cutlets in a cold place for one hour.

Coat the cutlets

  1. Season the bread-crumbs with herbs and salt.

  2. Beat the egg.

  3. Dip each cutlet into the beaten egg.

  4. Coat each cutlet with bread-crumbs.

Bake and serve

  1. Butter six half-sheets of paper.

  2. Place a cutlet on each sheet.

  3. Fold the edges neatly.

  4. Place the paper-wrapped cutlets on a tin dish.

  5. Bake at 350°F (175°C) for 25 minutes.

  6. Serve in the paper.

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. Shallot + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together859 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Shallot + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

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

What each ingredient does

Cold roast beef
Forms the main body of the cutlets, giving them their meaty flavour and bulk.
Egg yolk
Binds the meat mixture so the cutlets hold their shape.
Dissolved butter
Adds richness and helps the crumbs brown during baking.
Bread-crumbs
Forms a crisp, golden outer coating that protects the cutlets while they bake.
Beef gravy
Adds savoury depth and moisture to the meat mixture.
Sherry
Adds aroma and a touch of acidity that brightens the beef flavour.

The step that matters

Chill the cutlets for one hour. Chilling firms the butter and proteins so the coated cutlets hold their shape and the coating stays intact in the oven.

Swap the mustard

How well each one fits the dish's main ingredients (beef, shallot, pepper, egg, sherry, butter, flour):

  1. Chivefits better
  2. Leekfits better
  3. Asparagusfits better
  4. Mustardthe original

Fit is the average pairing score against beef, shallot, pepper, egg, sherry, butter, flour. 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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