Name: Petites Darioles a LA Gauloise
Ingredients: 10-12 small bouche moulds; ½ cup aspic; thin strips of gherkins; mayonnaise cream; puree of green peas; chopped ham; additional mayonnaise cream; additional aspic

Why it works: Peas and ham work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 402 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Petites Darioles a LA Gauloise

Ingredients

Directions

Line the moulds with a thin layer of aspic.
Decorate each mould with thin strips of gherkins.
Mask with a layer of mayonnaise cream.
Fill with a puree of green peas mixed with chopped ham, seasoned with mayonnaise cream and aspic.
Place on ice to set.
When ready to serve, unmould and arrange on a dish.

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.

Peas + hamtop 18% of all pairs

Smell alikemoderate

Cooked together402 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Cream + hamtop 22% of all pairs

Smell alikelow

Cooked together1,370 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Cream + peastop 29% of all pairs

Smell alikelow

Cooked together1,400 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).