Name: Broiled Oysters a L' Imperial
Ingredients: oysters (prepared as for broiled a la Boothby or Baltimore style); Imperial sauce; paste croutons (cut into crescent shapes); chopped parsley

Why it works: Oyster and sauce are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,233 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Broiled Oysters a L' Imperial

Ingredients

oysters (prepared as for broiled a la Boothby or Baltimore style)
Imperial sauce
paste croutons (cut into crescent shapes)
chopped parsley

Directions

Prepare oysters as for broiled a la Boothby or Baltimore style.
Serve with Imperial sauce.
Garnish with crescent-shaped paste croutons and chopped parsley.

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.

Oyster + saucetop 14% of all pairs

Smell alikemoderate

Cooked together2,233 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Oyster + parsleytop 22% of all pairs

Smell alikemoderate

Cooked together2,211 recipes

Shared aroma: 2,4-decadienal (seaweed).
Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).