Name: Veal Quenelles
Ingredients: veal; ham; Truffle sauce; Stamford sauce; Fine Herbs sauce; any other sauce

Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Veal Quenelles

Ingredients

Directions

Prepare veal quenelles as you would for chicken.
Poach the quenelles in a tarragon-flavored broth.
Fry the quenelles until golden brown.
Stuff a little ham in the center of each quenelle.
Serve with your choice of sauce: Truffle, Stamford, Fine Herbs, or any other.

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.

Veal + truffletop 11% of all pairs

Smell alikelow

Cooked together815 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Ham + truffletop 12% of all pairs

Smell alikemoderate

Cooked together516 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Veal + hamtop 15% of all pairs

Smell alikelow

Cooked together3,264 recipes

Shared aroma: 2,4-decadienal (seaweed).
Ham + saucetop 22% of all pairs

Smell alikelow

Cooked together1,314 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Truffle + saucetop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes