Name: Saute of Fowl with Truffle Sauce
Ingredients: 3 fowls, prepared for cutting; salad oil; ½ cup sherry; 1 pint Espagnol sauce; truffles, chopped finely

Why it works: Sherry and truffle work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Saute of Fowl with Truffle Sauce

Ingredients

Directions

Cut each fowl into pieces: separate legs, thighs, and breasts.
Trim the pieces to make them equal in size.
Heat a sauté pan and add a few tablespoons of salad oil.
Fry the fowl pieces skin-side down until golden brown, then turn them over.
Transfer the cooked pieces to a stew pan.
Pour off excess oil from the sauté pan.
Add sherry and Espagnol sauce to the sauté pan and bring to a boil for a few minutes.
Pour the sauce over the fowl pieces and let sit for a while.

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.

Sherry + truffletop 17% of all pairs

Smell alikemoderate

Cooked together297 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Sauce + truffletop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes
Sherry + saucetop 23% of all pairs

Smell alikelow

Cooked together1,097 recipes

Shared aroma: ethanol (alcoholic, ethereal).