Name: Fonds D'artichauts a LA Pompadour — Artichoke Bot- Toms, Pompadour Style
Ingredients: small cooked artichoke bottoms; puree of fresh mushrooms; egg yolks; chicken stock; Madeira sauce

Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Fonds D'artichauts a LA Pompadour — Artichoke Bot- Toms, Pompadour Style

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Heat the artichoke bottoms in chicken stock.
Before serving, fill them with a puree of fresh mushrooms thickened with a few egg yolks.
Serve with Madeira sauce on the dish.

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 + chickentop 4% of all pairs

Smell alikemoderate

Cooked together4,172 recipes

Shared aroma: 1-butyl acetate (fruity, banana).
Artichoke + mushroomtop 8% of all pairs

Smell alikemoderate

Cooked together447 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Artichoke + saucetop 16% of all pairs

Smell alikemoderate

Cooked together462 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Artichoke + chickentop 16% of all pairs

Smell alikemoderate

Cooked together313 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Mushroom + saucetop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).