Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Pigeon Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the dish
Preheat the oven to 400°F (200°C).
Lay a border of fine puff pastry around a large dish.
Place the veal cutlet or steak on the bottom, seasoning with salt, cayenne, and nutmeg or mace.
Fill the pie
Prepare the pigeons and arrange them in a single layer, breasts down.
Insert a slice or ball of butter into each pigeon, seasoning with cayenne and mace.
Add the yolks of hard-boiled eggs between and over the pigeons, and dot with more butter.
Season the entire dish well with salt and spices.
Pour in some cold water or veal broth for gravy.
Cover and bake
Roll out the puff pastry cover to ¾ inch thick, secure it around the edge, and decorate it.
Bake the pie for at least 1 hour in the preheated oven.
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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Pepper + nutmegtop 7% of all pairsSmell alikestrongCooked together13,015 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Nutmeg + buttertop 16% of all pairsSmell alikemoderateCooked together24,377 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Nutmeg + eggtop 17% of all pairsSmell alikelowCooked together24,744 recipes
Shared aroma: acetic acid (sour, vinegar).
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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
Nutmeg and egg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fine puff paste
- Forms the flaky crust that encloses and bakes over the filling.
- Veal cutlet or tender rump steak
- Adds meaty body and savoury flavour to the pie base.
- Freshly-killed young pigeons
- Provide the main meat, which becomes tender and juicy during slow baking.
- Butter
- Adds richness and moisture, basting the meat as it melts.
- Hard-boiled eggs
- Yolks add richness and a creamy texture among the meat.
- Veal broth or cold water
- Creates the liquid that becomes gravy as the pie bakes.
The step that matters
Securing and sealing the pastry cover. If the crust edge is not sealed well, steam escapes and the gravy can leak out. A tight seal keeps the liquid inside so the meat cooks gently in its own juices.
Swap the nutmeg
How well each one fits the dish's main ingredients (veal, pepper, butter, egg):
- Parsleyfits better
- Sagefits about as well
- Nutmegthe original
- Tarragonfits about as well
Fit is the average pairing score against veal, pepper, butter, egg. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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