Name: Faisans En Galantine Sur Un Socle
Ingredients: 2 pheasants, well fleshed; 2 Strasbourg fat liver fillets; fat bacon; 2 egg yolks; fine herbs; butter; seasoning

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Faisans En Galantine Sur Un Socle

Ingredients

Directions

Disgorge and blanch the fat liver as usual.
Cut each half into four fillets and trim them.
Pound two fillets with the trimmings, the flesh of a partridge, and fat bacon.
Season the mixture highly, then add the egg yolks and fine herbs sautéed in butter.
Pound the mixture well and rub it through a sieve.
Bone the pheasant, season it well, and spread the mixture on it.

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.

Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Liver + buttertop 19% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

Shared aroma: guaiacol (smoky, sweet).
Pheasant + livertop 20% of all pairs

Smell alikelow

Cooked together40 recipes

Shared aroma: geraniol (rose, geranium).
Pheasant + buttertop 20% of all pairs

Smell alikemoderate

Cooked together511 recipes

Shared aroma: decanal (soap, orange peel).
Liver + eggtop 28% of all pairs

Smell alikelow

Cooked together1,177 recipes

Shared aroma: 2-nonenal (fatty, green).