Name: Beef Palates
Ingredients: beef palates; forcemeat; thread; ham; breast of fowl; pickled cucumbers; eggs; seasoned cullis or béchamel

Why it works: Beef and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,729 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Beef Palates

Ingredients

Directions

Scald, scale, and boil the beef palates until tender.
Once cool, roll the palates with forcemeat in the middle and tie them with thread.
Braise the rolled palates until they are as white as possible.
Prepare a sauce with diced ham, diced breast of fowl, pickled cucumbers, and omelets made from eggs.
Serve the palates with the sauce.

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.

Beef + hamtop 15% of all pairs

Smell alikemoderate

Cooked together1,729 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Ham + eggtop 17% of all pairs

Smell alikemoderate

Cooked together4,526 recipes

Shared aroma: 2,4-decadienal (seaweed).
Beef + cucumbertop 19% of all pairs

Smell alikemoderate

Cooked together576 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Cucumber + eggtop 23% of all pairs

Smell alikemoderate

Cooked together2,346 recipes

Shared aroma: 2-nonenal (fatty, green).
Ham + cucumbertop 26% of all pairs

Smell alikelow

Cooked together214 recipes

Shared aroma: decanal (soap, orange peel).