Why it works: Sauce and ham are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,314 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Fowl Scollops
Ingredients
Directions
Prepare
Strip the skin from the fowl.
Cut the meat into thin slices.
Make and serve
Warm the slices in about 1 pint of béchamel until quite hot.
Serve and garnish with toasted rolled ham or bacon.
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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Sauce + hamtop 22% of all pairsSmell alikelowCooked together1,314 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cold roast or boiled fowl
- Forms the main body of the dish as the meat that is sliced and warmed.
- Béchamel
- Creamy white sauce that coats the slices and keeps the meat moist when warmed.
The step that matters
Warming the slices in béchamel. Heat should be gentle and steady. Strong heat can scorch or break a white sauce, and the meat needs to warm through evenly without drying out or toughening.
“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.
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