Name: Broiled Quails
Ingredients: quails; currant jelly; cream; butter

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Broiled Quails

Ingredients

quails
currant jelly
cream
butter

Directions

Prepare the quails as you would spring chicken.
Serve with currant jelly mixed with cream and butter.

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.

Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Quail + buttertop 16% of all pairs

Smell alikemoderate

Cooked together512 recipes

Shared aroma: decanal (soap, orange peel).
Currant + buttertop 17% of all pairs

Smell alikemoderate

Cooked together7,856 recipes

Shared aroma: isoamyl acetate (banana, pear).
Quail + creamtop 21% of all pairs

Smell alikemoderate

Cooked together64 recipes

Shared aroma: 2-nonanone (fruity, floral).
Quail + curranttop 29% of all pairs

Smell alikelow

Cooked together64 recipes

Shared aroma: 2,3-butanedione (butter, sweet).