Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Giblet Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the giblets
Clean the goose giblets and stew them in 1½ cups of water over low heat until half done.
Divide the necks, wings, legs, and gizzards into pieces and let them cool in the cooking liquid.
Season the cooled giblets with 1 teaspoon of black pepper, ¼ teaspoon of coarse sea salt, and ½ teaspoon of cayenne pepper.
Assemble and bake
Place the giblets in a pie dish and add 1 cup of the cooking liquid.
Cover with pie crust and bake at 350°F (175°C) for 1 to 1½ hours.
Make the gravy and serve
Skim the fat from the remaining cooking liquid.
Thicken the remaining liquid with flour and butter in a saucepan.
Season the gravy with pepper and salt to taste.
Bring the gravy to a boil.
Before serving, raise the crust on one side and pour in the gravy.
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.
Photo for illustrative purposes only · Contact us to use it
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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Flour + buttertop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Meat + buttertop 16% of all pairsAroma overlapmoderateMentioned together7,594 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Pepper + flourtop 19% of all pairsAroma overlapmoderateMentioned together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pepper + meattop 19% of all pairsAroma overlaplowMentioned together8,777 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Pepper + buttertop 21% of all pairsAroma overlapmoderateMentioned together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Goose giblets
- Provide the main meat and rich flavour of the pie.
- Flour
- Thickens the cooking liquid into a smooth gravy.
- Butter
- Adds fat and richness to the gravy and helps it thicken smoothly.
- Pie crust
- Encloses the meat and liquid, forming a browned top as it bakes.
The step that matters
Skimming the fat from the cooking liquid. Leftover fat left in the liquid makes the gravy greasy and can keep it from thickening cleanly with flour, so it should be removed first.
“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.
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