Name: Chaud-froid
Ingredients: chicken, quail, partridge, or other bird; meat jelly (same color as the sauce); rich sauce (flavored with the bird); buttered paper; toast (optional); slices of tongue (optional)

Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chaud-froid

Ingredients

chicken, quail, partridge, or other bird
meat jelly (same color as the sauce)
rich sauce (flavored with the bird)
buttered paper
toast (optional)
slices of tongue (optional)

Directions

Roast the birds with a buttered paper over them.
Prepare a rich sauce flavored with the bird and mix it with one-third of the meat jelly.
Dip the fillets or joints of the bird in the sauce until completely coated.
Place the coated fillets in a circle to cool until the jelly is semi-transparent and smooth.
Trim the fillets to a uniform size and shape, removing any projecting bones.
Arrange a small slice of toast under each fillet, if desired.

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.

Chicken + meattop 13% of all pairs

Smell alikelow

Cooked together2,449 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Meat + saucetop 22% of all pairs

Smell alikelow

Cooked together2,167 recipes
Chicken + saucetop 23% of all pairs

Smell alikelow

Cooked together4,513 recipes

Shared aroma: ethanol (alcoholic, ethereal).