Name: Berry Style
Ingredients: Noisettes of mutton; Duchesse potatoes; Sweet corn (scraped from the cob); Chasseur sauce

Why it works: Potato and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 938 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Berry Style

Ingredients

Noisettes of mutton
Duchesse potatoes
Sweet corn (scraped from the cob)
Chasseur sauce

Directions

Cut the noisettes of mutton thicker than lamb.
Sauté the noisettes over a brisk fire.
Shape Duchesse potatoes mixed with sweet corn into small flat croquettes.
Dress the noisettes on the croquettes.
Pour Chasseur sauce over the dish and serve.

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.

Potato + corntop 5% of all pairs

Smell alikestrong

Cooked together938 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Mutton + potatotop 19% of all pairs

Smell alikemoderate

Cooked together293 recipes

Shared aroma: 2-nonenal (fatty, green).
Potato + saucetop 25% of all pairs

Smell alikelow

Cooked together1,073 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Mutton + saucetop 25% of all pairs

Smell alikelow

Cooked together1,087 recipes

Shared aroma: decanoic acid (soapy, waxy).
Mutton + corntop 25% of all pairs

Smell alikemoderate

Cooked together91 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).