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 ↓
Boudins of Partridges, a LA D'orsay
Ingredients
Directions
Prepare quenelle force-meat with the fillets of the partridges.
Dice the truffles, mushrooms, red tongue, and calf’s-udder into even-shaped small pieces.
Combine the diced ingredients with the puree of mushrooms into the force-meat.
Mix thoroughly and mold the mixture into three oblong boudins, each about 6 inches long and 2 inches square.
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.
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Truffle + mushroomtop 4% of all pairsSmell alikemoderateCooked together1,900 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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