Name: Roasted Quail
Ingredients: quails; dressing for turkey; onion

Why it works: Quail and turkey share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 28 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Roasted Quail

Ingredients

quails
dressing for turkey
onion

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Pick and clean the quails.
Prepare dressing for turkey, adding onion.
Place the quails in a dripping pan.
Bake at 400°F (200°C) for 45 minutes, basting frequently.

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.

Quail + turkeytop 6% of all pairs

Smell alikestrong

Cooked together28 recipes

Shared aroma: decanal (soap, orange peel).
Quail + oniontop 17% of all pairs

Smell alikemoderate

Cooked together145 recipes

Shared aroma: decanal (soap, orange peel).
Turkey + oniontop 20% of all pairs

Smell alikemoderate

Cooked together577 recipes

Shared aroma: decanal (soap, orange peel).