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Broiled Quail

Broiled quail served on toast, garnished with parsley and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Quail

Ingredients

Directions

  1. Preheat the broiler.

  2. Broil the quail for eight minutes, turning once.

  3. Serve the quail on toast.

  4. Garnish with parsley and thin slices of lemon.

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.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Quail + parsleytop 17% of all pairs
    Smell alikemoderate
    Cooked together153 recipes

    Shared aroma: sabinene (woody, terpenic).

  3. Quail + lemontop 25% of all pairs
    Smell alikemoderate
    Cooked together103 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quail
Is the main protein, cooked by direct broiler heat until done.
Toast
Serves as a base that holds the quail and soaks up its juices.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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