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Pheasants-pigeons

A roasted pheasant served with pigeons, garnished with halved oranges.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pheasant and orange work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 25 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Pheasants-pigeons

Ingredients

Directions

Prepare the pheasant

  1. Insert a fork into the center of the breast and cut deep slices to the bone.

  2. Remove the legs and wings carefully, avoiding the neck bone.

  3. Detach the marrow by cutting under it towards the neck.

Roast and serve

  1. Roast the pheasant with the head on, securing it under the wing with a skewer.

  2. For pigeons, insert a knife at the breast and cut both ways to divide into portions.

  3. If small, serve pigeons whole; if larger, cut in halves.

  4. Garnish with halved oranges.

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. Pheasant + orangetop 30% of all pairs
    Smell alikemoderate
    Cooked together25 recipes

    Shared aroma: decanal (soap, orange peel).

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

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