Name: Patridges and Pheasants
Ingredients: Patridge or pheasant; Poi-vrade sauce; Bread sauce

Why it works: Pheasant and bread work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 239 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Patridges and Pheasants

Ingredients

Patridge or pheasant
Poi-vrade sauce
Bread sauce

Directions

Roast the partridge or pheasant until cooked through.
Serve hot with poi-vrade sauce and bread sauce in separate boats.

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.

Pheasant + breadtop 17% of all pairs

Smell alikemoderate

Cooked together239 recipes

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

Smell alikemoderate

Cooked together290 recipes

Shared aroma: decanoic acid (soapy, waxy).
Sauce + breadtop 22% of all pairs

Smell alikelow

Cooked together4,934 recipes

Shared aroma: ethanol (alcoholic, ethereal).