Name: Rissolettes of Hare with Hare Sauce
Ingredients: Hare meat (for rissoles); Egg (for coating); Breadcrumbs (for coating); Lard (for frying); Parsley (for garnish); Hare Sauce (½ pint)

Why it works: Meat and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,040 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rissolettes of Hare with Hare Sauce

Ingredients

Directions

Roll hare meat into six rissoles as directed in Chicken Quenelle.
Coat each rissole in egg and then breadcrumbs.
Fry the rissoles in boiling lard for two minutes.
Serve in an entree dish with fried parsley and hare sauce on the side.

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.

Meat + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together3,040 recipes

Shared aroma: 2,4-decadienal (seaweed).
Egg + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together18,765 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + saucetop 22% of all pairs

Smell alikelow

Cooked together2,167 recipes
Meat + eggtop 22% of all pairs

Smell alikemoderate

Cooked together6,432 recipes

Shared aroma: 2,4-decadienal (seaweed).
Parsley + saucetop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).