Name: Palais De Bceuf a L’ Italienne, Beef Palates with Italian Sauce
Ingredients: Beef palates; Coarse sea salt; Brown Italian sauce; Lemon

Why it works: Beef and lemon are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 4,278 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Palais De Bceuf a L’ Italienne, Beef Palates with Italian Sauce

Ingredients

Beef palates
Coarse sea salt
Brown Italian sauce
Lemon

Directions

Rub the beef palates with coarse sea salt.
Parboil and skin the palates.
Cut them into small scallops.
Stew the scallops slowly in a thickened brown Italian sauce.
Add a squeeze of lemon before serving.

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 + lemontop 21% of all pairs

Smell alikemoderate

Cooked together4,278 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Beef + saucetop 24% of all pairs

Smell alikelow

Cooked together3,650 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + lemontop 30% of all pairs

Smell alikelow

Cooked together6,598 recipes

Shared aroma: ethanol (alcoholic, ethereal).