Name: Hot Pie of Poultry Godiveau, with Truffles
Ingredients: ¾ pound poultry godiveau; 4 fine truffles; pie crust; mushrooms; artichoke bottoms; glazed demi-Spanish sauce

Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Hot Pie of Poultry Godiveau, with Truffles

Ingredients

Directions

Prepare ¾ pound of poultry godiveau with truffles.
Clean and quarter the truffles.
Make a pie crust as usual.
Garnish the crust with ¼ of the godiveau and 4 quarters of truffles.
Layer in the remaining godiveau with 4 more pieces of truffles, repeating twice.
Ensure truffles are evenly mixed throughout the godiveau.
Finish the pie as usual.
Before serving, mask the pie with glazed demi-Spanish sauce and garnish with rounded truffles.

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 + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Mushroom + artichoketop 8% of all pairs

Smell alikemoderate

Cooked together447 recipes

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

Smell alikemoderate

Cooked together240 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Artichoke + saucetop 16% of all pairs

Smell alikemoderate

Cooked together462 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Mushroom + saucetop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).