Name: Sandwiches of Goose’s Fat Liver
Ingredients: 1 tin loaf; butter; potted fat liver

Why it works: Butter and liver are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,065 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Sandwiches of Goose’s Fat Liver

Ingredients

1 tin loaf
butter
potted fat liver

Directions

Prepare

Remove the crust from the tin loaf.
Cut the crumb into slices about ½ inch thick.
Butter the slices well.

Assemble and cut

Cover half of the slices with potted fat liver.
Place the other half on top with the butter side inside.
Press slightly together and cut into fingers 2 inches long by 1½ inches wide.

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.

Butter + livertop 19% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tin loaf: Provides the firm crumb that holds the filling and gives the sandwich its structure.
Butter: Coats the bread so it stays moist and does not soak up the fat liver.
Potted fat liver: Forms the rich, savoury filling that gives the sandwich its flavour and moisture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.