Name: Potage De Puree De Gibier a LA Roy Ale
Ingredients: meat from 2 pheasants; cockscombs; kidneys; pounded sugar

Why it works: Meat and pheasant work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 91 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Potage De Puree De Gibier a LA Roy Ale

Ingredients

meat from 2 pheasants
cockscombs
kidneys
pounded sugar

Directions

Prepare

Roast the pheasants until slightly underdone.
Prepare a puree with the meat.

Garnish and serve

Dress the cockscombs and kidneys without lemon juice.
Serve the puree with the garnishes.

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.

Meat + pheasanttop 15% of all pairs

Smell alikelow

Cooked together91 recipes

Shared aroma: 2-nonanone (fruity, floral).
Pheasant + sugartop 30% of all pairs

Smell alikemoderate

Cooked together61 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Meat + sugartop 34% of all pairs

Smell alikelow

Cooked together2,866 recipes

Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Pheasant meat: Forms the base of the purée, giving the soup its body and main flavor.
Cockscombs: Add a soft, gelatinous texture as a garnish.
Kidneys: Add a firm, savory texture as a garnish.

“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.