Name: Poultry, Forcemeat of
Ingredients: cold cooked poultry; rich white sauce or cream; mixed herbs; ¼ teaspoon mace; ¼ teaspoon white pepper; ¼ teaspoon cayenne

Why it works: Mace and white pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,695 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Poultry, Forcemeat of

Ingredients

Directions

Pound the desired quantity of cold cooked poultry in a mortar.
Moisten the poultry with rich white sauce or cream.
Season with mixed herbs, mace, white pepper, and cayenne.
Work all ingredients together until smooth.

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.

Mace + white peppertop 9% of all pairs

Smell alikemoderate

Cooked together1,695 recipes

Shared aroma: myrcene (balsamic, herbaceous).
Sauce + macetop 31% of all pairs

Smell alikelow

Cooked together1,217 recipes
Sauce + white peppertop 33% of all pairs

Smell alikelow

Cooked together525 recipes