Name: Leg of Mutton a LA Bretonne
Ingredients: 1 leg of mutton; haricot beans; Bretonne sauce; glaze

Why it works: Beans and sauce are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,184 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Leg of Mutton a LA Bretonne

Ingredients

1 leg of mutton
haricot beans
Bretonne sauce
glaze

Directions

Prepare and cook the leg of mutton as directed in the previous recipe.
Garnish with haricot beans dressed in Bretonne sauce.
Pour the remaining glaze over the mutton.
Serve immediately.

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.

Beans + saucetop 18% of all pairs

Smell alikemoderate

Cooked together1,184 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Mutton + beanstop 22% of all pairs

Smell alikemoderate

Cooked together131 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Mutton + saucetop 25% of all pairs

Smell alikelow

Cooked together1,087 recipes

Shared aroma: decanoic acid (soapy, waxy).