Name: Lamb Belleclaire
Ingredients: duxelle (mushroom mixture); foie gras; mushrooms; Colbert sauce; tarragon

Why it works: Mushroom and tarragon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 420 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Lamb Belleclaire

Ingredients

Directions

In a cocotte, layer the bottom with duxelle and foie gras.
Place the lamb on top of the duxelle.
Cover the lamb with Colbert sauce and sprinkle with tarragon.
Serve hot.

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 + tarragontop 13% of all pairs

Smell alikemoderate

Cooked together420 recipes

Shared aroma: alpha-pinene (pine, turpentine).
Sauce + tarragontop 17% of all pairs

Smell alikelow

Cooked together566 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Mushroom + saucetop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).