Name: Lemon Sauce for Boiled Fowls
Ingredients: 1 lemon; liver of the fowl; hot melted butter

Why it works: Lemon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon Sauce for Boiled Fowls

Ingredients

1 lemon
liver of the fowl
hot melted butter

Directions

Pare off the rind of the lemon and cut it into slices.
Remove the kernels and cut the lemon into small square bits.
Blanch the liver of the fowl and chop it finely.
Mix the lemon bits and chopped liver together in a serving dish.
Pour hot melted butter over the mixture and stir well.

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.

Lemon + buttertop 16% of all pairs

Smell alikemoderate

Cooked together41,227 recipes

Shared aroma: 3-hexenal (apple, fruity).
Liver + buttertop 19% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

Shared aroma: guaiacol (smoky, sweet).
Lemon + livertop 27% of all pairs

Smell alikelow

Cooked together768 recipes

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