Skip to main content

Broiled Quail

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Quail and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 512 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled Quail

Ingredients

Directions

  1. Split the quail at the back.

  2. Broil the quail over a hot fire, basting often with butter.

  3. Once the birds are done, add more butter, pepper, and coarse sea salt.

  4. Serve on buttered toast.

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.

  1. Quail + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together512 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Quail + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: sabinene (woody, terpenic).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes