Name: Galantine De Cochon De Lait Garnie De H&TeleU & LA Moderne
Ingredients: 1 young pig; pieces of tongue; breast of fowl; Montpellier butter; white of eggs; truffles; croutons of white jelly; shaded jelly; chopped truffles

Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Galantine De Cochon De Lait Garnie De H&TeleU & LA Moderne

Ingredients

Directions

Prepare the young pig as you would for a boar's head.
Shape the tongue and breast of fowl into hunting knife forms.
Mask with Montpellier butter and decorate with egg whites and truffles.
Place a small whole truffle at the top and bottom of the shield shape.
Surround the galantine with croutons of white and shaded jelly, topped with chopped truffles.

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.

Butter + truffletop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Butter + eggtop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Egg + truffletop 18% of all pairs

Smell alikemoderate

Cooked together1,604 recipes

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