Name: To Fricassee Ox Palates
Ingredients: Ox palates; Cold water; Milk; Forcemeat of veal; Thread; Lemon

Why it works: Milk and lemon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 19,053 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

To Fricassee Ox Palates

Ingredients

Directions

Wash and scald the ox palates well.
Simmer them in cold water until you can remove the black skin.
Simmer again in milk and water until tender.
Remove from the liquid and place between towel folds, weighing them down to keep flat.
Spread forcemeat of veal on each palate, roll them up, and tie with thread.
Prepare a fricassee and let the palates stew in it for a short time.
Dish up and garnish with lemon.

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.

Milk + lemontop 15% of all pairs

Smell alikemoderate

Cooked together19,053 recipes

Shared aroma: 2-nonenal (fatty, green).
Veal + lemontop 17% of all pairs

Smell alikelow

Cooked together4,580 recipes

Shared aroma: 3-hexenal (apple, fruity).
Milk + vealtop 24% of all pairs

Smell alikemoderate

Cooked together2,013 recipes

Shared aroma: 4-heptenal (creamy, biscuit).