Name: Timbale a LA Silz
Ingredients: 1 Philadelphia squab; noodles; scrap fish; shrimp; 2 tablespoons butter; ½ cup cream; timbale crust

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Timbale a LA Silz

Ingredients

Directions

Prepare

Cook the squab and remove the meat from the bones.
Prepare noodles according to package instructions.
In a pan, melt the butter and add the scrap fish and shrimp, cooking until done.

Assemble and bake

Combine the squab meat, noodles, fish, and shrimp in a bowl.
Stir in the cream and mix well.
Fill the timbale crust with the mixture and bake until heated through.

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.

Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Shrimp + buttertop 11% of all pairs

Smell alikemoderate

Cooked together2,931 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Fish + buttertop 12% of all pairs

Smell alikemoderate

Cooked together4,488 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Fish + shrimptop 13% of all pairs

Smell alikemoderate

Cooked together252 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Squab + buttertop 20% of all pairs

Smell alikemoderate

Cooked together48 recipes

Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Squab: Provides the main meat, giving the timbale its substance and savoury flavour.
Butter: Adds richness and carries flavour when cooking the fish and shrimp.
Cream: Adds moisture and richness so the filling stays tender rather than dry.
Noodles: Give the filling body and structure, bulking out the mixture inside the crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.