Name: Partridges or Pheasants Aux Olives
Ingredients: Partridges or pheasants; Stock; French olives; Garlic

Why it works: Olive and garlic are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Partridges or Pheasants Aux Olives

Ingredients

Partridges or pheasants
Stock
French olives
Garlic

Directions

Bone the birds.
Force and braise them in a small quantity of stock.
When ready to serve, glaze the breasts lightly.
Add stewed French olives around the birds.
Pour sauce made from the essence of the birds mixed with a small quantity of garlic.

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.

Olive + garlictop 2% of all pairs

Smell alikemoderate

Cooked together25,665 recipes

Shared aroma: linalool (floral, citrus).
Pheasant + garlictop 15% of all pairs

Smell alikemoderate

Cooked together69 recipes

Shared aroma: geraniol (rose, geranium).
Pheasant + olivetop 19% of all pairs

Smell alikemoderate

Cooked together67 recipes

Shared aroma: decanal (soap, orange peel).