Why it works: Mushroom and sauce are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,480 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Fowl Rissoles
Ingredients
Directions
Make a mixture of pickled tongue, mushrooms, and cold cooked fowl, thickened with béchamel sauce and glaze. Let it cool in a basin.
Roll out puff pastry into long thin strips, trimming the edges. Place small amounts of the mixture at intervals on the pastry, leaving ½ inch clear from the edge.
Wet the edge of the pastry, fold it over to cover the mixture, and cut out rissoles using a channeled cutter.
Dip each rissole in beaten egg and fry in clarified fat over low heat until done. Serve on a dish with a folded napkin.
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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Mushroom + saucetop 19% of all pairsSmell alikelowCooked together4,480 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Mushroom + eggtop 21% of all pairsSmell alikemoderateCooked together5,987 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sauce + eggtop 39% of all pairsSmell alikelowCooked together10,895 recipes
Sauce and egg barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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