Name: Galantines
Ingredients: 1 small turkey; butter; bay leaf; watercress

Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Galantines

Oven, in the book's wordsA moderate oven

Ingredients

1 small turkey
butter
bay leaf
watercress

Directions

Pluck and singe the turkey using lighted paper.
Lay the turkey breast down on a clean cloth.
Use a sharp knife to bone the turkey, starting from the back and cutting down to the breast-bone.
Detach the wings and legs, then carefully remove the breast-bone without cutting the skin.
Remove the carcass and interior of the turkey.
Take the bones from the legs and wings, scraping the flesh down to the first joint and chopping off the bone.
Serve with butter, a bay leaf on top, and garnish with fresh watercress.

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.

Turkey + buttertop 13% of all pairs

Smell alikemoderate

Cooked together1,592 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Butter + watercresstop 24% of all pairs

Smell alikemoderate

Cooked together842 recipes

Shared aroma: isobutyraldehyde (malty, green).
Turkey + watercresstop 25% of all pairs

Smell alikemoderate

Cooked together24 recipes

Shared aroma: eugenol (clove, spicy).