Name: Vol-au-vent of Croquettes
Ingredients: croquettes made from veal; croquettes made from calves' brains; white sauce; very small mushrooms

Why it works: Veal and mushroom are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,446 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Vol-au-vent of Croquettes

Ingredients

croquettes made from veal
croquettes made from calves' brains
white sauce
very small mushrooms

Directions

Make croquettes the size of a pigeon's egg using equal amounts of veal and calves' brains.
Fry the croquettes until they are a pale gold color.
Prepare a good white sauce and stir in very small mushrooms.
Fill the vol-au-vent with the croquettes and sauce after removing it from the oven.

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.

Veal + mushroomtop 14% of all pairs

Smell alikemoderate

Cooked together2,446 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Sauce + mushroomtop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).