Name: Cutlets of Fricasseed
Ingredients: cutlets; nicely-seasoned gravy; roux or brown thickening; mushroom ketchup; lemon juice; 1 tablespoon sherry or Madeira

Why it works: Mushroom and sherry are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

Cutlets of Fricasseed

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare and fry the cutlets as previously directed.
Thicken a small quantity of nicely-seasoned gravy with roux or brown thickening.
Flavor the gravy with mushroom ketchup and lemon juice, then add 1 tablespoon of sherry or Madeira.
Add the fried cutlets to the gravy and let them simmer gently for a few minutes.
Serve the cutlets on a dish with the gravy.

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.

Mushroom + sherrytop 5% of all pairs

Smell alikemoderate

Cooked together1,176 recipes

Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).
Mushroom + lemontop 15% of all pairs

Smell alikemoderate

Cooked together4,633 recipes

Shared aroma: 2-nonenal (fatty, green).
Mushroom + ketchuptop 16% of all pairs

Smell alikelow

Cooked together2,225 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Lemon + sherrytop 17% of all pairs

Smell alikemoderate

Cooked together3,273 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ketchup + sherrytop 21% of all pairs

Smell alikelow

Cooked together177 recipes

Shared aroma: ethanol (alcoholic, ethereal).