Name: Escalloped Fish
Ingredients: cold boiled or baked fish; stuffing; cream sauce; buttered crumbs

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Escalloped Fish

Ingredients

cold boiled or baked fish
stuffing
cream sauce
buttered crumbs

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 350°F (175°C).
Layer remnants of cold boiled or baked fish and stuffing in a shallow dish.
Pour cream sauce over the layers to moisten them.
Cover the top with buttered crumbs.
Bake until the crumbs are brown.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Cream + saucetop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Fish + saucetop 20% of all pairs

Smell alikelow

Cooked together1,487 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Fish + creamtop 24% of all pairs

Smell alikelow

Cooked together937 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).