Name: A Raised Pie with Giblets
Ingredients: giblets; 1 pint stock; coulis (sauce); Cayenne pepper; coarse sea salt (to taste); pie crust; bran; 6 hard-boiled egg yolks

Why it works: Sauce and pepper are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

A Raised Pie with Giblets

Ingredients

Directions

Prepare the filling

Prepare the giblets as for soup.
Place the giblets in a stew pan with 1 pint of stock and simmer gently until tender and the stock is nearly reduced.
Add a sufficient quantity of coulis.
Season with Cayenne pepper and coarse sea salt if desired.

Bake and serve

Line the pie crust with bran.
Bake the pie.
Once baked, remove the bran.
Brush the crust with a paste brush.
Fill the pie with the giblets and the 6 hard-boiled egg yolks.

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.

Sauce + peppertop 27% of all pairs

Smell alikelow

Cooked together15,303 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Pepper + eggtop 33% of all pairs

Smell alikelow

Cooked together50,580 recipes

Shared aroma: 2-nonenal (fatty, green).
Sauce + eggtop 39% of all pairs

Smell alikelow

Cooked together10,895 recipes

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Giblets: Form the main meaty filling, becoming tender through slow simmering.
Stock: Provides liquid that cooks the giblets and reduces to concentrate flavour.
Hard-boiled egg yolks: Add richness and a crumbly, creamy texture to the filling.
Coulis: Adds body and concentrated flavour to the filling as a sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.