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A Pheasant

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pheasant and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 133 recipes. Both carry octanal, which smells fat, soap. The science ↓

A Pheasant

Ingredients

Directions

  1. Braise the pheasant as described on page 41.

  2. Pour truffle sauce over the braised pheasant.

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.

  1. Pheasant + truffletop 14% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: octanal (fat, soap).

  2. Pheasant + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together290 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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