Why it works: Pheasant and sauce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 290 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓
Salmi of Pheasants
Ingredients
Directions
Roast the pheasants and let them cool.
Remove the legs and cut off the drumsticks.
Cut the fillets with the pinion bones attached.
Separate the breast from the back, trim both, and cut them crosswise into halves.
Place these pieces in a stewpan.
Pound the drumsticks and trimmings in a mortar.
Mix the pounded mixture with some Salmis sauce.
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.
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Pheasant + saucetop 17% of all pairsSmell alikemoderateCooked together290 recipes
Shared aroma: decanoic acid (soapy, waxy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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