Name: Croustades De Riz a LA Toulousaine
Ingredients: 3 parts fat goose liver; 2 parts mushrooms; 1 part truffles; Madeira sauce

Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Croustades De Riz a LA Toulousaine

Ingredients

3 parts fat goose liver
2 parts mushrooms
1 part truffles
Madeira sauce

Directions

Cut the fat goose liver, mushrooms, and truffles into small squares.
Heat the mixture in Madeira sauce.
Fill the crusts with the heated mixture.
Serve on a folded napkin.

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.

Mushroom + truffletop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Liver + truffletop 14% of all pairs

Smell alikelow

Cooked together395 recipes

Shared aroma: 1-nonanal (fatty, waxy).
Liver + mushroomtop 16% of all pairs

Smell alikemoderate

Cooked together572 recipes

Shared aroma: 2-nonenal (fatty, green).
Mushroom + saucetop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Truffle + saucetop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes