Name: Fowl, Roast
Ingredients: butter; onions; pieces of fowl; sliced lemon

Why it works: Butter and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Fowl, Roast

Ingredients

butter
onions
pieces of fowl
sliced lemon

Directions

Heat some butter in a pan.
Fry the onions until browned, then remove and keep warm.
Fry the pieces of fowl until nicely browned.
Pile the fowl on top of the onions and serve garnished with sliced lemon.

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.

Butter + oniontop 15% of all pairs

Smell alikemoderate

Cooked together42,912 recipes

Shared aroma: decanal (soap, orange peel).
Butter + lemontop 16% of all pairs

Smell alikemoderate

Cooked together41,227 recipes

Shared aroma: 3-hexenal (apple, fruity).
Onion + lemontop 19% of all pairs

Smell alikemoderate

Cooked together15,646 recipes

Shared aroma: decanal (soap, orange peel).