Name: Scollops of Pheasants, a LA Palerme
Ingredients: fillets of 2 young pheasants; purée (see recipe No. 10G2); Poirade sauce (see recipe No. 29); scalloped tongue; mushrooms; truffles; 12 small erdustades of nouilles (see recipe No. 12G6)

Why it works: Mushroom and truffle 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 ↓

Scollops of Pheasants, a LA Palerme

Ingredients

Directions

Prepare the fillets from the pheasants.
Make the purée using the pheasant legs.
Finish the Poirade sauce with essence from the carcasses.
Pour the sauce over the fillets and add scalloped tongue, mushrooms, and truffles.
Fry the erdustades until light yellow, empty them, and fill with the purée.
Arrange the scollops on a plate and place the erdustades around them before serving.

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.

Mushroom + truffletop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Pheasant + mushroomtop 14% of all pairs

Smell alikemoderate

Cooked together145 recipes

Shared aroma: 2-nonanone (fruity, floral).
Pheasant + truffletop 14% of all pairs

Smell alikelow

Cooked together133 recipes

Shared aroma: octanal (fat, soap).
Pheasant + saucetop 17% of all pairs

Smell alikemoderate

Cooked together290 recipes

Shared aroma: decanoic acid (soapy, waxy).
Sauce + mushroomtop 19% of all pairs

Smell alikelow

Cooked together4,480 recipes

Shared aroma: ethanol (alcoholic, ethereal).