Name: Pheasants Garnished with Snipe
Ingredients: pheasants; snipe; oysters; bacon or fat salt pork; coarse sea salt; green salad or celery

Why it works: Pheasant and pork work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 240 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Pheasants Garnished with Snipe

Ingredients

Directions

Roast the pheasants and snipe until cooked through.
Optionally, insert an oyster into each snipe or wrap it with a small slice of bacon or fat salt pork.
Arrange the snipe around the pheasants on a serving platter.
Serve with a green salad or celery on the side.

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.

Pheasant + porktop 8% of all pairs

Smell alikemoderate

Cooked together240 recipes

Shared aroma: decanal (soap, orange peel).
Oyster + porktop 13% of all pairs

Smell alikemoderate

Cooked together1,255 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Pheasant + celerytop 16% of all pairs

Smell alikemoderate

Cooked together124 recipes

Shared aroma: sabinene (woody, terpenic).
Pork + celerytop 18% of all pairs

Smell alikemoderate

Cooked together3,572 recipes

Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Oyster + celerytop 20% of all pairs

Smell alikelow

Cooked together1,131 recipes

Shared aroma: nonanal (fat, citrus).