Why it works: Meat and sugar are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 2,866 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Quenelles for Garnishing Soup
Ingredients
Directions
Prepare quenelles from game, poultry, or meat, ensuring they are firmer than those for entrees.
Shape the quenelles into almond or olive forms, allowing 2-3 per guest.
For a variation, encase a small lump of macedoine of vegetables in quenelle meat, shaping it like a poached egg.
Place one quenelle in each soup plate as a garnish.
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.
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Meat + sugartop 34% of all pairsSmell alikelowCooked together2,866 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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