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Quails Aux Petits Pois

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Quails Aux Petits Pois

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

  1. Stuff the quails and sew them up.

  2. Place slices of salt pork in a baking pan, enough to match the number of quails.

  3. Add enough stock and white wine to cover the bottom of the pan.

  4. Add chopped carrot, celery, onion, and turnip.

  5. Lay each quail on the salt pork with another slice on top.

  6. Dredge with salt and pepper.

  7. Cover the pan tightly with a sheet of tin and a weight.

  8. Bake in a hot oven (400°F / 200°C) for 20-25 minutes.

  9. Strain the gravy from the pan, skim off the fat, and add mushrooms or truffles.

  10. Serve a spoonful of gravy over each quail.

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.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

Swap the onion

How well each one fits the dish's main ingredients (quail, pork, white wine, carrot, celery, turnip, pepper):

  1. Lettucefits better
  2. Parsnipfits better
  3. Potatofits about as well
  4. Onionthe original

Fit is the average pairing score against quail, pork, white wine, carrot, celery, turnip, pepper. Candidates are from the same food group and used in at least 100 recipes.

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