Name: Goose-liver Bonnes-bouches
Ingredients: good raised pie paste; rice or flour; potted foie-gras; aspic jelly; cold supreme sauce; chopped aspic jelly; parsley

Why it works: Rice and parsley match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,762 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Goose-liver Bonnes-bouches

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat the oven to 400°F (200°C).
Fill small tin hoops (1.5 inches in diameter and 0.5 inches high) with raised pie paste.
Fill the hoops with rice or flour and bake until well done.
Once baked, turn out the rice or flour.
Cut potted foie-gras into small dice and season with a little aspic jelly and cold supreme sauce.
Fill the crusts nearly to the top with the foie-gras mixture.
When set, cover the top with clear aspic jelly.
Serve on a folded napkin, garnished with chopped aspic jelly and parsley.

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.

Rice + parsleytop 10% of all pairs

Smell alikestrong

Cooked together2,762 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Rice + saucetop 20% of all pairs

Smell alikelow

Cooked together2,396 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).