Name: Consomme a LA Bourdaloue
Ingredients: Clear chicken broth; Squares of white chicken meat; French peas; Thimble mould of rice; Egg yolks; Coarse sea salt (formerly 'bay salt')

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Consomme a LA Bourdaloue

Ingredients

Directions

Prepare clear chicken broth.
Add squares of white chicken meat and French peas to the plates.
In each plate, place a thimble mould of rice seasoned with egg yolks and colored like lobster.
Steam the rice before serving.

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.

Chicken + ricetop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Peas + ricetop 9% of all pairs

Smell alikemoderate

Cooked together1,434 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Chicken + meattop 13% of all pairs

Smell alikelow

Cooked together2,449 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Meat + ricetop 13% of all pairs

Smell alikemoderate

Cooked together1,481 recipes

Shared aroma: 2,4-decadienal (seaweed).
Chicken + peastop 13% of all pairs

Smell alikemoderate

Cooked together1,528 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).