Name: Souffle De Volaille a LA Perigord
Ingredients: 1 cooked chicken souffle; 4 finely chopped truffles; 1 rich demi-glace or Maclere sauce

Why it works: Chicken and truffle work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 756 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Souffle De Volaille a LA Perigord

Ingredients

1 cooked chicken souffle
4 finely chopped truffles
1 rich demi-glace or Maclere sauce

Directions

Prepare a chicken souffle using a previous recipe.
Mix in 2 finely chopped truffles and slice 2 more truffles to add to the mixture.
Poach or steam the souffle in a souffle tin as directed in the previous recipe.
Once done, unmould the souffle and serve with a rich demi-glace or Maclere sauce.

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.

Chicken + truffletop 13% of all pairs

Smell alikelow

Cooked together756 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Truffle + saucetop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes
Chicken + saucetop 23% of all pairs

Smell alikelow

Cooked together4,513 recipes

Shared aroma: ethanol (alcoholic, ethereal).