Name: Venison Rissoles
Ingredients: puff pastry or second pastry; prepared venison salpicon; 1 egg, beaten; bread crumbs or crushed vermicelli; fat for frying; parsley for garnish

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Venison Rissoles

Ingredients

Directions

Roll out the puff pastry and stamp out circles.
Place a teaspoonful of prepared venison salpicon in the center of each circle.
Brush the edges with beaten egg or water.
Fold over to form a half-circle and press the edges together.
Brush the top with egg and coat with bread crumbs or crushed vermicelli.
Fry in hot fat until light brown.
Dish up, garnish with parsley, 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.

Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Bread + parsleytop 15% of all pairs

Smell alikemoderate

Cooked together8,588 recipes

Shared aroma: 2,4-decadienal (seaweed).
Venison + eggtop 15% of all pairs

Smell alikemoderate

Cooked together159 recipes

Shared aroma: 2,4-decadienal (seaweed).
Venison + breadtop 17% of all pairs

Smell alikemoderate

Cooked together116 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Egg + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together18,765 recipes

Shared aroma: 2,4-decadienal (seaweed).