Name: Lambs' Rumps and Ears
Ingredients: 1 pint veal stock; Lamb's rumps; Yolk of 1 egg; Grated bread; Coulis; Coarse sea salt (formerly 'bay salt'); Lemon for garnish

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Lambs' Rumps and Ears

Ingredients

Directions

Scald lamb's rumps and ears until clean.
Braise them in veal stock until half done.
Remove rumps, brush with egg yolk, and sprinkle with grated bread.
Broil rumps gently until browned.
Stew ears in remaining liquor until reduced and tender, adding coulis.
Serve rumps around the ears with sauce and garnish with 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.

Egg + breadtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Lamb + breadtop 14% of all pairs

Smell alikemoderate

Cooked together598 recipes

Shared aroma: 2-undecenal (sweet).
Veal + lambtop 14% of all pairs

Smell alikelow

Cooked together568 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Veal + lemontop 17% of all pairs

Smell alikelow

Cooked together4,580 recipes

Shared aroma: 3-hexenal (apple, fruity).
Veal + breadtop 17% of all pairs

Smell alikelow

Cooked together3,056 recipes

Shared aroma: cis-3-hexenol (green, grassy).