Name: Cardoon Frtcassee
Ingredients: Cardoons; Allemande sauce; Juice of 1 lemon; Buttered toasted bread

Why it works: Cardoon and lemon share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and cooks put them together in 33 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Cardoon Frtcassee

Ingredients

Cardoons
Allemande sauce
Juice of 1 lemon
Buttered toasted bread

Directions

Cook the cardoons as directed in the previous recipe, reducing moisture without browning.
Remove the faggot and add a few spoonfuls of Allemande sauce and the juice of one lemon.
Toss everything together well.
Serve with buttered toasted bread cut into fancy shapes.

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.

Cardoon + lemontop 5% of all pairs

Smell alikestrong

Cooked together33 recipes

Shared aroma: coumarin (sweet, hay).
Cardoon + breadtop 15% of all pairs

Smell alikemoderate

Cooked together19 recipes

Shared aroma: coumarin (sweet, hay).
Cardoon + saucetop 17% of all pairs

Smell alikemoderate

Cooked together48 recipes

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

Smell alikemoderate

Cooked together8,445 recipes

Shared aroma: 2-nonenal (fatty, green).
Sauce + breadtop 22% of all pairs

Smell alikelow

Cooked together4,934 recipes

Shared aroma: ethanol (alcoholic, ethereal).