Name: Fricandeau De Veau Aux Asperges En Petits Pois, or with Asparagus Peas
Ingredients: veal; asparagus; peas; bechamel sauce

Why it works: Asparagus and peas match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 808 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fricandeau De Veau Aux Asperges En Petits Pois, or with Asparagus Peas

Ingredients

veal
asparagus
peas
bechamel sauce

Directions

Remove the nut from the veal and prepare it as directed.
Cut the asparagus into small pieces, avoiding the hard parts.
Blanch and stew the asparagus in the same manner as the peas, using the same bechamel sauce.
Pour the asparagus and peas onto a serving dish.
Place the well-glazed veal on top of the vegetables.

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.

Asparagus + peastop 4% of all pairs

Smell alikestrong

Cooked together808 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Veal + asparagustop 19% of all pairs

Smell alikelow

Cooked together300 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Veal + peastop 19% of all pairs

Smell alikelow

Cooked together644 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Asparagus + saucetop 20% of all pairs

Smell alikelow

Cooked together573 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Veal + saucetop 27% of all pairs

Smell alikelow

Cooked together2,072 recipes

Shared aroma: decanoic acid (soapy, waxy).