Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 8,305 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
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Ingredients
Directions
Trim the cutlets or chops, season with salt and pepper, dredge with flour. Dip in beaten eggs, then in sifted bread crumbs, and fry in a basket in boiling fat, enough to cover them. Serve with tomato sauce poured around them.
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Take cold roast beef, veal or bits of meat, chop and season as for hash; have ready some hot mashed potatoes prepared for the table. Put in a shallow baking dish, first a layer of meat, then a
Digitized by
COOK BOOK. 27
layer of potato until the dish is heaping full, smooth over the top of potato, make little holes, in which place bits of butter and bake a nice brown.
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. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Potato + peppertop 9% of all pairsAroma overlapmoderateMentioned together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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