Name: Cassolets of Sweetbread
Ingredients: potato croquettes; eggs; breadcrumbs; deep frying fat; Hollandaise sauce; cooked sweetbread, diced; peas

Why it works: Potato and peas are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,016 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Cassolets of Sweetbread

Ingredients

Directions

Make potato cases using the recipe for potato croquettes.
Dip in egg and coat with breadcrumbs twice.
Fry in deep fat until golden brown.
Scoop out the inside, reserving the tops.
Fill the potato cases with Hollandaise sauce and diced sweetbread.
Pile peas on top and replace the reserved tops.

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.

Potato + peastop 9% of all pairs

Smell alikemoderate

Cooked together1,016 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Egg + peastop 22% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

Shared aroma: 2-octenal (fatty, green).
Potato + saucetop 25% of all pairs

Smell alikelow

Cooked together1,073 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + peastop 27% of all pairs

Smell alikelow

Cooked together1,109 recipes
Potato + eggtop 29% of all pairs

Smell alikemoderate

Cooked together4,978 recipes

Shared aroma: (e)-2-octenal (fatty, green).