Name: Galantine of Veal
Ingredients: 1 breast of veal; ½ lb ham; 2 lbs sausage meat; ¼ lb tongue; 3 eggs; pepper; salt

Why it works: Ham and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Galantine of Veal

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Bone the breast of veal and flatten it.
Sprinkle the inside with pepper and salt.
Cut off a little meat from each side and the end furthest from you to allow the skin to project slightly.
Spread a layer of sausage meat over the breast.
Boil the eggs hard, remove the whites, and place the three yolks along the center of the sausage meat.
Alternate the yolks with strips of ham and tongue.

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.

Ham + meattop 13% of all pairs

Smell alikemoderate

Cooked together1,095 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Veal + hamtop 15% of all pairs

Smell alikelow

Cooked together3,264 recipes

Shared aroma: 2,4-decadienal (seaweed).
Ham + eggtop 17% of all pairs

Smell alikemoderate

Cooked together4,526 recipes

Shared aroma: 2,4-decadienal (seaweed).
Veal + meattop 18% of all pairs

Smell alikelow

Cooked together1,890 recipes

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

Smell alikelow

Cooked together8,777 recipes

Shared aroma: 2,4-decadienal (seaweed).