Pigeon Pie

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. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

2. Pork + buttertop 13% of all pairs
   Smell alikemoderate
   Cooked together13,933 recipes

   Shared aroma: 2-furfurylthiol (coffee, roasted).

3. Egg + flourtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

5. Pork + flourtop 27% of all pairs
   Smell alikelow
   Cooked together11,187 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pigeons

Provide the meat that forms the main body of the pie.

Eggs

Set when heated, helping bind the layers together in the pie.

Pork or bacon

Adds fat and savoury flavour that carries into the meat and gravy.

Butter

Adds fat and richness to the gravy.

Flour

Coats the pieces and thickens the gravy as it cooks.

The step that matters