Name: Veal or Chicken Terrapin
Ingredients: Veal or cold roast chicken; 2 hard-boiled eggs; Ai sauce; ⅓ cup sherry wine

Why it works: Veal and wine work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 698 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Veal or Chicken Terrapin

Ingredients

Veal or cold roast chicken
2 hard-boiled eggs
Ai sauce
⅓ cup sherry wine

Directions

Boil the veal until tender or use cold roast chicken.
Chop the hard-boiled eggs and mix them with Ai sauce.
Add the chicken or veal to the sauce and stir in the sherry wine.

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.

Veal + winetop 19% of all pairs

Smell alikelow

Cooked together698 recipes

Shared aroma: terpineol (pine, woody).
Sauce + sherrytop 23% of all pairs

Smell alikelow

Cooked together1,097 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Veal + sherrytop 24% of all pairs

Smell alikelow

Cooked together572 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

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

Smell alikelow

Cooked together6,845 recipes

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

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

What each ingredient does

Veal or cold roast chicken: Supplies the meat, which forms the bulk and chew of the dish.
Hard-boiled eggs: Chopped eggs add body and richness to the sauce.
Sherry wine: Adds acidity and a warm, nutty aroma to the sauce.

“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.