Why it works: Beef and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 412 recipes. Both carry 3-ethylphenol, which smells must. The science ↓
Beef-tongues Garnished
Ingredients
Directions
Cut truffles into long, sharp cubes.
Insert truffles into quenelles or large oval pieces of poached forcemeat.
Make smaller quenelles from plain forcemeat.
Choose suitable vegetables for a plainer garnish.
Carve the upper part of the tongues as preferred.
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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Beef + truffletop 14% of all pairsSmell alikemoderateCooked together412 recipes
Shared aroma: 3-ethylphenol (must).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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