Name: Roast Stuffed Conger Eel, Admiral Sauce
Ingredients: Portion cuts of conger eel, skinned and boned; Salted vinegar; Chopped sweet herbs; Veal stuffing; String; Flour; Admiral sauce

Why it works: Flour and sauce are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 8,078 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Roast Stuffed Conger Eel, Admiral Sauce

Ingredients

Directions

Soak the skinned and boned conger eel in salted vinegar with chopped sweet herbs for 2 hours.
Remove from the vinegar and fill with veal stuffing.
Tie the eel with string and roll it in flour.
Place in a baking pan and roast, basting until fully cooked.
Serve with Admiral sauce.

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.

Flour + saucetop 18% of all pairs

Smell alikemoderate

Cooked together8,078 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Vinegar + saucetop 26% of all pairs

Smell alikelow

Cooked together3,844 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Vinegar + flourtop 27% of all pairs

Smell alikemoderate

Cooked together8,652 recipes

Shared aroma: isobutyraldehyde (malty, green).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).
Veal + flourtop 28% of all pairs

Smell alikelow

Cooked together5,886 recipes

Shared aroma: isobutyraldehyde (malty, green).