Name: Consomme a LA Rachel
Ingredients: Clear Consomme; Pounded Tarragon; Lobster Coral; Pounded Truffles

Why it works: Tarragon and lobster work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 109 recipes. Both carry octanal, which smells fat, soap. The science ↓

Consomme a LA Rachel

Ingredients

Clear Consomme
Pounded Tarragon
Lobster Coral
Pounded Truffles

Directions

Make very small quenelles using teaspoons.
Color one part with pounded tarragon, another with lobster coral, and the last with pounded truffles.
Poach each mixture separately and keep in cold water until ready.
Place the quenelles in a tureen and add the boiling consomme.

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.

Tarragon + lobstertop 16% of all pairs

Smell alikelow

Cooked together109 recipes

Shared aroma: octanal (fat, soap).
Lobster + truffletop 19% of all pairs

Smell alikelow

Cooked together155 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Tarragon + truffletop 22% of all pairs

Smell alikelow

Cooked together140 recipes

Shared aroma: beta-pinene (pine, resin).