Name: Cream Chicken or Sweetbreads with Border Op Rics
Ingredients: chicken or sweetbreads; rich cream sauce; cold boiled rice

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Cream Chicken or Sweetbreads with Border Op Rics

Ingredients

chicken or sweetbreads
rich cream sauce
cold boiled rice

Directions

Cut the chicken or sweetbreads into dice.
Mix with a rich cream sauce.
Take a border mold and fill it with cold boiled rice.
Place the mold in boiling water until the rice is thoroughly warm.
Remove from the mold and place on a serving dish.
Fill the center with the creamed chicken or creamed sweetbreads.

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.

Chicken + ricetop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + ricetop 20% of all pairs

Smell alikelow

Cooked together2,396 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Chicken + saucetop 23% of all pairs

Smell alikelow

Cooked together4,513 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Cream + ricetop 23% of all pairs

Smell alikelow

Cooked together3,399 recipes

Shared aroma: 2-nonanone (fruity, floral).