French Dishes

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.

1. Almond + flourtop 5% of all pairs
   Smell alikemoderate
   Cooked together8,673 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Rice + almondtop 6% of all pairs
   Smell alikestrong
   Cooked together1,456 recipes

   Shared aroma: 2,4-decadienal (seaweed).

3. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

4. Rice + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together7,374 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Rice + peastop 9% of all pairs
   Smell alikemoderate
   Cooked together1,434 recipes

   Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Rabbit (in the method)

Provides the main meat, which becomes the body and flavour of the purée.

Rice

Thickens the purée and gives it a smooth, starchy body when pounded and sieved.

Consomme

Adds liquid and savoury flavour, moistening the purée to the right consistency.

Swap the peas

How well each one fits the dish's main ingredients (rice, milk, almond, clove, garlic, butter, flour):

1. Cashew nutfits better
2. Chickpeafits better
3. Pistachiofits better
4. Peasthe original

Fit is the average pairing score against rice, milk, almond, clove, garlic, butter, flour. Candidates are from the same food group and used in at least 100 recipes.