Name: Blanquette of Veal or Lamb, with Mushrooms
Ingredients: cold veal or lamb; mushrooms; butter; flour; broth; salt; pepper; lemon juice; parsley

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,036 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Blanquette of Veal or Lamb, with Mushrooms

Ingredients

Directions

Slice the white part of cold veal or lamb very thinly.
Trim the meat into scallops no larger than a shilling.
Place the scallops in a clean saucepan or stewpan.
Add sliced mushrooms, butter, and a sprinkle of flour.
Pour in enough broth to cover the meat.
Season with salt and pepper to taste.
Simmer gently until the meat is tender.
Finish with a splash of lemon juice and chopped parsley 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 aroma chemistry they share, and how many recipes mention both.

Lemon + parsleytop 1% of all pairs

Aroma overlapstrong

Mentioned together14,036 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Pepper + parsleytop 2% of all pairs

Aroma overlapstrong

Mentioned together34,118 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Pepper + lemontop 2% of all pairs

Aroma overlapstrong

Mentioned together27,039 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Mushroom + buttertop 3% of all pairs

Aroma overlapstrong

Mentioned together12,516 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Veal + mushroomtop 5% of all pairs

Aroma overlapstrong

Mentioned together2,446 recipes

Shared aroma: 2,4-nonadienal (fatty, green).