Name: Veal and Stewed Peas
Ingredients: braised tendons of veal; stewed peas; brown sauce

Why it works: Veal and peas work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 644 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal and Stewed Peas

Ingredients

braised tendons of veal
stewed peas
brown sauce

Directions

Prepare the chartreuse as described in the previous recipe.
Garnish the top of the chartreuse with braised tendons of veal.
Fill the center with stewed peas.
Pour brown sauce around the base.
Glaze the chartreuse and serve.

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 + peastop 19% of all pairs

Smell alikelow

Cooked together644 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).
Peas + saucetop 27% of all pairs

Smell alikelow

Cooked together1,109 recipes