Why it works: Quail and sauce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 130 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Stuffed Quails in Casserole— Cailles Farcies En Casserole
Ingredients
Directions
Prepare the quails by halving them.
Lay the quail halves overlapping in an oval or round casserole pot.
Arrange the legs evenly.
Pour enough sauce financiere to cover the quails halfway.
Heat in the oven until hot.
Place a vegetable or other garnish in the center.
Serve the casserole on a napkin.
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.
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Quail + saucetop 17% of all pairsSmell alikemoderateCooked together130 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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