Name: Fowl Aux Quenelles De Veau
Ingredients: veal forcemeat; beef stock; cooked fowl; mutton broth; béchamel sauce; mushrooms; 2 egg yolks; 3 tablespoons cream

Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Fowl Aux Quenelles De Veau

Ingredients

Directions

Prepare veal forcemeat as directed.
Roll the forcemeat into pieces about 3 inches long.
Blanch the pieces in beef stock for 7-8 minutes.
Drain the quenelles on a sieve.
Boil the fowl in mutton broth until cooked.
Dish the fowl and garnish with the quenelles.
Pour béchamel sauce with mushrooms over the fowl.
For the garnish, mix the egg yolks and cream, then shake well.
Spoon the mixture around the fowl just before serving.

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.

Beef + mushroomtop 4% of all pairs

Smell alikemoderate

Cooked together3,232 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Sauce + creamtop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Beef + muttontop 10% of all pairs

Smell alikemoderate

Cooked together2,373 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Veal + beeftop 11% of all pairs

Smell alikemoderate

Cooked together3,784 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Mutton + mushroomtop 13% of all pairs

Smell alikemoderate

Cooked together685 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).