Why it works: Quail and flour work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 212 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓
Quails
Ingredients
Directions
Fry the quails in the pan until browned, about 5 minutes. Do not overcook to avoid drying them out.
Make a gravy using the drippings from the pan, thickening it lightly with browned flour.
Pour the gravy over each quail before serving.
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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Quail + flourtop 14% of all pairsSmell alikemoderateCooked together212 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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