Name: Petits Souffles a LA Gramont
Ingredients: nouille paste; cooked chicken souffle; duxelle puree; royal custard; meat glaze; truffle

Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Petits Souffles a LA Gramont

Oven, in the book's wordsA sharp oven

Ingredients

Directions

The book says “a sharp oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Preheat the oven to 400°F (200°C).
Line small moulds with nouille paste to create cassolette cases.
Bake the cases until golden and let them cool.
Fill each case with a layer of chicken souffle, followed by duxelle puree.
Add a slice of royal custard on top of each.
Sprinkle with a little meat glaze and place a thin slice of truffle on top.
Cover with buttered paper and bake for 10 minutes.
Serve hot.

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 + meattop 13% of all pairs

Smell alikelow

Cooked together2,449 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Meat + truffletop 13% of all pairs

Smell alikemoderate

Cooked together527 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Chicken + truffletop 13% of all pairs

Smell alikelow

Cooked together756 recipes

Shared aroma: 2,4-nonadienal (fatty, green).