Name: Timbale a LA Parisienne
Ingredients: ½ pound real Italian macaroni; Salt; Butter; Lobster butter (for greasing); Force-meat of game (stiffened)

Why it works: Lobster and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Timbale a LA Parisienne

Ingredients

Directions

Boil water and add a little salt and butter.
Add macaroni and simmer gently until nearly done.
Drain macaroni and arrange it lengthwise on a napkin.
Wipe each pipe by rolling it on the napkin and cut the ends even.
Butter a timbale mold with red lobster butter.
Place the macaroni in a spiral form in the mold.
Carefully cover the macaroni with the stiffened force-meat.

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.

Lobster + meattop 14% of all pairs

Smell alikelow

Cooked together909 recipes

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

Smell alikemoderate

Cooked together7,594 recipes

Shared aroma: guaiacol (smoky, sweet).
Butter + lobstertop 18% of all pairs

Smell alikemoderate

Cooked together2,609 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).