Name: Aspic De Filets De Perdreaux a LA Bellevue
Ingredients: 6 partridges; gelatin; truffles; cooked egg whites; partridge chaud-froid sauce; rice for base; croutons

Why it works: Gelatin and sauce match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 104 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Aspic De Filets De Perdreaux a LA Bellevue

Ingredients

Directions

Remove the fillets from the partridges and trim them.
Prepare a cylindrical mold.
Trim and decorate the fillets to fit the mold's grooves.
Sauté the fillets and trim them again.
Create a layer of gelatin about ½ cm thick in the mold.
Decorate with truffles and cooked egg whites.
Sauce the fillets with partridge chaud-froid sauce.
Finish the aspic with the decorated fillets.
Unmold onto a rice base and garnish with chopped gelatin croutons.

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.

Gelatin + saucetop 7% of all pairs

Smell alikestrong

Cooked together104 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Truffle + eggtop 18% of all pairs

Smell alikemoderate

Cooked together1,604 recipes

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

Smell alikelow

Cooked together2,396 recipes

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

Smell alikelow

Cooked together165 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Truffle + saucetop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes