Name: Meat Macedoine
Ingredients: aspic jelly; cooked tongue; liver sausage; sweetbread; mushrooms; truffles

Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Meat Macedoine

Ingredients

Directions

Line a fancy mold with aspic jelly.
In the center, add a mixture of cooked tongue, liver sausage, sweetbread, mushrooms, and truffles.
Pour more liquid jelly over the mixture.
Refrigerate until cold and set.
Turn out onto a dish for serving.

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 + truffletop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Liver + truffletop 14% of all pairs

Smell alikelow

Cooked together395 recipes

Shared aroma: 1-nonanal (fatty, waxy).
Liver + mushroomtop 16% of all pairs

Smell alikemoderate

Cooked together572 recipes

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