Why it works: Pheasant and quail share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 48 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
To Preserve Birds
Ingredients
Directions
Broil or roast the birds as desired.
Carve the cooked birds and remove the bones.
Place the meat in a crockery pot and cover with melted butter or lard.
Let it cool and store the pot in a cool, dry place.
When ready to eat, take out the desired amount and fry in the surrounding butter or lard until warm.
Serve immediately.
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.
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Pheasant + quailtop 1% of all pairsSmell alikestrongCooked together48 recipes
Shared aroma: decanal (soap, orange peel).
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Turkey + pheasanttop 5% of all pairsSmell alikestrongCooked together33 recipes
Shared aroma: decanal (soap, orange peel).
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Turkey + quailtop 6% of all pairsSmell alikestrongCooked together28 recipes
Shared aroma: decanal (soap, orange peel).
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Chicken + turkeytop 7% of all pairsSmell alikemoderateCooked together688 recipes
Shared aroma: (z)-4-decenal (green, must).
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Chicken + pheasanttop 9% of all pairsSmell alikemoderateCooked together130 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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