Name: Partridges or Pheasants Aux Olives
Ingredients: Partridges or pheasants; Broth; French olive sauce; Garlic

Why it works: Olive and garlic are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Partridges or Pheasants Aux Olives

Ingredients

Partridges or pheasants
Broth
French olive sauce
Garlic

Directions

Bone and force the birds.
Braise the birds in a small quantity of broth.
Glaze the breasts lightly before serving.
Serve with stewed French olive sauce around the birds, mixed with the essence of the birds and a small quantity of garlic.

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.

Olive + garlictop 2% of all pairs

Smell alikemoderate

Cooked together25,665 recipes

Shared aroma: linalool (floral, citrus).
Pheasant + garlictop 15% of all pairs

Smell alikemoderate

Cooked together69 recipes

Shared aroma: geraniol (rose, geranium).
Pheasant + saucetop 17% of all pairs

Smell alikemoderate

Cooked together290 recipes

Shared aroma: decanoic acid (soapy, waxy).
Pheasant + olivetop 19% of all pairs

Smell alikemoderate

Cooked together67 recipes

Shared aroma: decanal (soap, orange peel).
Olive + saucetop 20% of all pairs

Smell alikelow

Cooked together5,568 recipes

Shared aroma: ethanol (alcoholic, ethereal).