Name: Chartreuse, a LA Parisienne
Ingredients: fillets of 3 fowls; 60 boiled crayfish, tails trimmed; 8 inner fillets of fowls; clarified butter; lemon juice; fat bacon

Why it works: Crayfish and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 343 recipes. Both carry anethole, which smells sweet, anise. The science ↓

Chartreuse, a LA Parisienne

Ingredients

Directions

Prepare quenelle force-meat with the fillets of the fowls.
Simmer the crayfish tails and inner fillets in clarified butter and lemon juice until cooked.
Place the cooked fillets on a plate covered with thin layers of fat bacon to keep them moist.
Butter a large charlotte mold and arrange a border of crayfish tails at the bottom.
Line the sides of the mold with strips of black truffle and the prepared fillets to create a decorative pattern.

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.

Crayfish + buttertop 11% of all pairs

Smell alikemoderate

Cooked together343 recipes

Shared aroma: anethole (sweet, anise).
Crayfish + lemontop 15% of all pairs

Smell alikemoderate

Cooked together162 recipes

Shared aroma: decanal (soap, orange peel).
Butter + lemontop 16% of all pairs

Smell alikemoderate

Cooked together41,227 recipes

Shared aroma: 3-hexenal (apple, fruity).