Name: Galantine De Perdreaux a LA Bellevue
Ingredients: 3 partridges; gelatin; truffles; egg whites; coarse sea salt; rice; butter

Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Galantine De Perdreaux a LA Bellevue

Ingredients

Directions

Prepare 3 ballotines of partridges as described in the Ballotines of Chicken with Jelly.
Line 3 galantine molds with gelatin and decorate with truffles and egg whites.
Place the molds in ice and fill them with gelatin to a height of 1.5 inches.
Once the gelatin begins to set, place the ballotines on top of the gelatin.
Fill the mold and cover it with a lid, then place ice on top.
When the galantines are firm, unmold them onto a base of rice covered with butter.
Surround the base with croutons and serve.

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.

Truffle + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Rice + buttertop 16% of all pairs

Smell alikemoderate

Cooked together9,645 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Truffle + eggtop 18% of all pairs

Smell alikemoderate

Cooked together1,604 recipes

Shared aroma: 2-octenal (fatty, green).
Truffle + ricetop 20% of all pairs

Smell alikelow

Cooked together165 recipes

Shared aroma: 2,4-nonadienal (fatty, green).