Name: Vol-au-vent Aux Escalopes De Saumon
Ingredients: 1 vol-au-vent crust; 1 salmon fillet; ⅓ cup light Allemande sauce; 5 crayfish; 1 cup sliced mushrooms

Why it works: Sauce and crayfish work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 195 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Vol-au-vent Aux Escalopes De Saumon

Ingredients

Directions

Prepare a vol-au-vent crust as described in the financial vol-au-vent recipe.
Season the salmon fillet with light Allemande sauce.
Fill the vol-au-vent with the salmon fillet.
Arrange 5 crayfish in a crown around the edge of the filling.
Place sliced mushrooms in the center.

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.

Sauce + crayfishtop 10% of all pairs

Smell alikemoderate

Cooked together195 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Salmon + crayfishtop 15% of all pairs

Smell alikemoderate

Cooked together89 recipes

Shared aroma: decanal (soap, orange peel).
Crayfish + mushroomtop 15% of all pairs

Smell alikemoderate

Cooked together165 recipes

Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
Sauce + mushroomtop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Salmon + saucetop 20% of all pairs

Smell alikelow

Cooked together1,765 recipes

Shared aroma: ethanol (alcoholic, ethereal).