Name: Raised Pie of Godiveau of Fowl, Truffled
Ingredients: ¾ pound godiveau of fowl; 4 fine truffles; thin brown sauce; mushrooms; artichoke bottoms

Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Raised Pie of Godiveau of Fowl, Truffled

Ingredients

Directions

Quarter the truffles.
Prepare the crust for the pie.
Fill the crust one-fourth with godiveau.
Add four pieces of truffles.
Repeat with the remaining godiveau and truffles.
Mask the pie with a thin brown sauce.
Garnish with truffles cut to the size of nutmegs.

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.

Truffle + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Mushroom + artichoketop 8% of all pairs

Smell alikemoderate

Cooked together447 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Truffle + artichoketop 13% of all pairs

Smell alikemoderate

Cooked together240 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Sauce + artichoketop 16% of all pairs

Smell alikemoderate

Cooked together462 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + mushroomtop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).