Name: A Fricandeau of Fowl and Endive
Ingredients: 1 fowl; Bacon sheets; 1 pint second stock; A few bay leaves; Onions; A faggot of herbs; Coarse sea salt (formerly 'bay salt'); Croutons for garnish; Carrot roses for garnish

Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Fricandeau of Fowl and Endive

Ingredients

Directions

Prepare the fowl as described on page 103 and lard it.
Line the bottom of a stewpan with bacon sheets.
Add the bones and trimmings of the fowl and cover with a towel.
Pour in 1 pint of second stock, bay leaves, onions, and a faggot of herbs.
Cover the fowl with bacon sheets and white paper.
Place on the stove and let it simmer gently for about 1.5 hours.
Ensure the liquid does not touch the bacon.
After cooking, place the fowl in the oven for a few minutes to crisp the larding.
Serve the endive on a dish first, then place the fowl on top.
Garnish with croutons and carrot roses.

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.

Onion + carrottop 6% of all pairs

Smell alikemoderate

Cooked together21,601 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Carrot + rosetop 26% of all pairs

Smell alikelow

Cooked together37 recipes

Shared aroma: methyleugenol (clove, spice).
Onion + rosetop 38% of all pairs

Smell alikelow

Cooked together62 recipes

Shared aroma: decanal (soap, orange peel).