Why it works: Wine and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 7,448 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
The recipe
Ingredients
Contains: wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: bread, crayfish
Directions
Prepare the pigeons as in the previous recipe.
Cover them with thin layers of fat bacon and moisten them halfway with wine mirepoix.
Braize gently for about 20 minutes, basting frequently with their own juices.
Once done, drain the pigeons on a napkin and remove the strings.
Place the pigeons with their backs against a small croustade of fried bread in the dish.
Garnish with a Spanish ragout and place a large crayfish between each pigeon.
Top each pigeon with a decorated minion fillet of fowl and a small larded sweetbread, then serve.
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 aroma chemistry they share, and how many recipes mention both.
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Wine + peppertop 9% of all pairsAroma overlapmoderateMentioned together7,448 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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