Why it works: Sauce and broccoli work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 652 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Boiled Fowls with Maitre d'Hôtel Sauce
Ingredients
Directions
Cook the fowl
Boil the fowl according to the recommended method.
Sauce and serve
Pour half of the Maitre d'Hôtel Sauce over the breast of the bird.
Serve the remaining sauce in a tureen.
Garnish the dish with bacon rolls and branches of boiled broccoli.
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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Sauce + broccolitop 22% of all pairsSmell alikemoderateCooked together652 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fowl
- Forms the main body of the dish, cooked by gentle boiling to become tender.
“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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