Name: A Granada
Ingredients: caul from a leg of veal; flitch part of bacon; high-seasoned force-meat; veal, cut for collops; paper for covering; brown gravy; pickled mushrooms; morels; truffles

Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 1,900 recipes mention both. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

The recipe

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Place the caul in a long or round pot, leaving some hanging over the edge.
Layer the bacon, force-meat, and veal in the pot until filled.
Fold the hanging caul over the top and cover with paper.
Bake in a 400°F (200°C) oven until cooked through.
Turn out onto a dish and serve with brown gravy and garnishes.

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.

Mushroom + truffletop 2% of all pairs

Aroma overlapmoderate

Mentioned together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Veal + truffletop 4% of all pairs

Aroma overlapmoderate

Mentioned together815 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Veal + mushroomtop 5% of all pairs

Aroma overlapstrong

Mentioned together2,446 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Meat + truffletop 5% of all pairs

Aroma overlapmoderate

Mentioned together527 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Meat + mushroomtop 6% of all pairs

Aroma overlapstrong

Mentioned together1,422 recipes

Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).