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Pheasants Garnished with Snipe

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pheasant and pork work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 240 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Pheasants Garnished with Snipe

Ingredients

Directions

  1. Roast the pheasants until cooked through.

  2. Dress the snipe and insert an oyster into each, or wrap with a small slice of bacon or fat salt pork.

  3. Arrange the snipe around the roasted pheasants on a serving platter.

  4. Serve with a green salad or celery.

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. Pheasant + porktop 8% of all pairs
    Smell alikemoderate
    Cooked together240 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Oyster + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,255 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Pheasant + oystertop 21% of all pairs
    Smell alikemoderate
    Cooked together56 recipes

    Shared aroma: decanal (soap, orange peel).

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

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