Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 88,785 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cod’s Sounds, and Egg Sauce
Ingredients
Directions
Soak the cod's sounds in milk and water for at least 6 hours.
Wash the sounds and boil them in a saucepan with fresh milk and water for about 1 hour.
Drain the sounds on a napkin and cut them into 1.5-inch square pieces.
In a saucepan, combine the sounds with a sufficient quantity of egg sauce and toss over the fire.
Pile the mixture on a dish in a pyramidal form and garnish with neatly-cut boiled parsnips before serving.
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 aroma chemistry they share, and how many recipes mention both.
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Milk + eggtop 18% of all pairsAroma overlapmoderateMentioned together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Milk + saucetop 29% of all pairsAroma overlaplowMentioned together3,759 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Egg + saucetop 39% of all pairsAroma overlaplowMentioned together10,895 recipes
Egg and sauce share little aroma chemistry, yet 10,895 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More cod with egg sauce recipes
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