Name: Poached Eggs Massena
Ingredients: 6 medium-sized artichoke bottoms; 6 tablespoons Bearnaise sauce; 6 eggs; Portugaise sauce (for coating); 6 slices poached marrow; 6 slices ox-tongue; chopped parsley (for garnish)

Why it works: Artichoke and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 524 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Poached Eggs Massena

Ingredients

Directions

Heat the artichoke bottoms.
Slightly hollow them if necessary.
Garnish each artichoke bottom with 1 tablespoon of Bearnaise sauce.
Coat each egg with Portugaise sauce and place it on an artichoke bottom.
Top each egg with a slice of poached marrow and a slice of ox-tongue.
Garnish each slice of marrow with a little chopped 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.

Artichoke + parsleytop 3% of all pairs

Smell alikestrong

Cooked together524 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Artichoke + saucetop 16% of all pairs

Smell alikemoderate

Cooked together462 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Egg + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together18,765 recipes

Shared aroma: 2,4-decadienal (seaweed).
Artichoke + eggtop 21% of all pairs

Smell alikemoderate

Cooked together633 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Sauce + parsleytop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).