Name: Cooked Forced Meat
Ingredients: fowl or veal (cut into small dice); fine herbs; panada (equal parts of meat, skin, and udder); eggs; salt; fine spices; butter

Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cooked Forced Meat

Oven, in the book's wordsA very slow oven

Ingredients

Directions

Cut the fowl or veal into small dice.
Mix with fine herbs and beat separately.
Combine equal parts of panada, meat, and udder.
Add enough eggs to achieve a firm consistency.
Season with salt, fine spices, and herbs cooked in butter.
Test a small piece for doneness; adjust with more eggs if too liquid.

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.

Meat + buttertop 16% of all pairs

Smell alikemoderate

Cooked together7,594 recipes

Shared aroma: guaiacol (smoky, sweet).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Veal + meattop 18% of all pairs

Smell alikelow

Cooked together1,890 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + eggtop 22% of all pairs

Smell alikemoderate

Cooked together6,432 recipes

Shared aroma: 2,4-decadienal (seaweed).
Veal + buttertop 23% of all pairs

Smell alikemoderate

Cooked together9,381 recipes

Shared aroma: 3-hexenal (apple, fruity).