Name: Quails Broiled
Ingredients: quails; butter; coarse sea salt; black pepper; buttered toast; currant jelly

Why it works: Quail and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 512 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Quails Broiled

Ingredients

Directions

Split the quails at the back.
Broil the quails over a hot fire, basting often with butter.
Once done, add more butter, pepper, and salt.
Place the quails in the oven for a moment to soak in the butter.
Serve on thin slices of buttered toast, topped with a little currant jelly.

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.

Quail + buttertop 16% of all pairs

Smell alikemoderate

Cooked together512 recipes

Shared aroma: decanal (soap, orange peel).
Butter + curranttop 17% of all pairs

Smell alikemoderate

Cooked together7,856 recipes

Shared aroma: isoamyl acetate (banana, pear).
Quail + peppertop 19% of all pairs

Smell alikemoderate

Cooked together391 recipes

Shared aroma: sabinene (woody, terpenic).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Pepper + curranttop 28% of all pairs

Smell alikelow

Cooked together1,345 recipes

Shared aroma: isoamyl acetate (banana, pear).