Name: Chaud-froid of Quails
Ingredients: quails; liver force (liver pâté or stuffing); muslin or paper for wrapping; bones from the quails; chopped vegetables; stock; sherry; salad for serving; aspic for garnish

Why it works: Quail and liver work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 57 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

Chaud-froid of Quails

Ingredients

Directions

Remove the breast and backbone from the quails and stuff them with liver force.
Wrap the stuffed quails in muslin or paper and place them on a baking tray.
Cover the quails with the bones, chopped vegetables, stock, and sherry.
Cook for 30 minutes.
Remove the quails and press them to shape.
Strain the stock and reduce it, then baste the quails several times with the stock.
Serve the quails on a bed of salad and garnish with aspic.

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.

Quail + livertop 17% of all pairs

Smell alikelow

Cooked together57 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Quail + sherrytop 23% of all pairs

Smell alikemoderate

Cooked together32 recipes

Shared aroma: 2-nonanone (fruity, floral).
Liver + sherrytop 23% of all pairs

Smell alikelow

Cooked together118 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).