Name: Theodore Roosevelt, Jr
Ingredients: 6 slices of bacon; 1 tablespoon of flour; 1 cup hot milk; 1 cup of rich stock; 1 tablespoon of butter; 2 slices of lemon; 1 tablespoon lard into stewpan; 3 pints of dry; 3 tablespoons butter into 2 of flour; a pinch of salt in a closely covered dish; a sprig of parsley; 5 small spring chickens of ll^ lbs; 5 pieces; 6 corn fritters around chicken; 1 bay leaf; 8 juniper berries; 1 carrot cut in slices; 1 onion stuck; 4 cloves; 1 glass of white wine substitute; 3 sliced turnips in butter to a light brown; 1 slightly beaten egg in skillet; 1 fowl in water until meat falls from bones; 1 knuckle of veal; 2 ozs; 1 minced very small onion; 57 nearly done; 2 fowls; 20 min- utes; 3 eggs

Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

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.

Parsley + carrottop 1% of all pairs

Smell alikestrong

Cooked together8,053 recipes

Shared aroma: 2,4-decadienal (seaweed).
Lemon + parsleytop 1% of all pairs

Smell alikestrong

Cooked together14,037 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Corn + carrottop 6% of all pairs

Smell alikestrong

Cooked together794 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Lemon + carrottop 9% of all pairs

Smell alikestrong

Cooked together3,351 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Chicken: Provides the main meat, which cooks through while the coating turns crisp and golden.
Eggs: Bind the flour and bread crumbs so the coating adheres to the chicken.
Bread crumbs (in the method): Form a crisp, golden browned crust when fried.
Milk: Forms the base of the hot cream sauce, giving it a smooth, pourable body.
Butter: Adds richness and flavor to the cream sauce.
Bacon: Adds savory, salty flavor and fat to the dish.

The step that matters

Fry the pieces in lard for 8 minutes on each side, or until golden brown.. Frying at a steady heat lets the coating brown and crisp while the thick pieces cook through. Too hot and the crust burns before the meat is done; too cool and the coating absorbs excess fat and turns greasy.

Swap the lemon

How well each one fits the dish's main ingredients (flour, milk, butter, parsley, chicken, corn, carrot):

Coconutfits about as well
Lemonthe original
Avocadofits about as well
Limefits less well

Fit is the average pairing score against flour, milk, butter, parsley, chicken, corn, carrot. Candidates are from the same food group and used in at least 100 recipes.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Turnip	1 medium (122g)	34
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Allspice	1 tsp ground (1.9g)	5
Thyme	1 tsp dried (1.4g)	4
Bay Leaf	1 leaf (0.6g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Meat	not in our table	0
Veal	not in our table	0

Theodore Roosevelt, Jr