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Broiled Quails with Green Peas

Broiled quails served with buttered green peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Quails with Green Peas

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the broiler.

  2. Clean and prepare the quails.

  3. Season the quails with salt and pepper.

Broil and cook the peas

  1. Place the quails under the broiler and cook until golden brown, about 10-15 minutes.

  2. In a separate pot, cook the green peas in boiling water until tender.

  3. Drain the peas and toss with butter, salt, and pepper.

Serve

  1. Serve the broiled quails with the green peas on the side.

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. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Quail + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together512 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Quail + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Quails
Provide the main protein, which browns and firms under the broiler's direct heat.
Green peas
Add a tender, sweet vegetable side that contrasts with the crisp, browned quail.
Butter
Adds richness and a silky coating to the cooked peas.

The step that matters

Broiling the quails until golden brown. Broiler heat browns the surface quickly, so the birds can dry out or burn before the interior is cooked. Watch the color and check doneness rather than relying only on the time.

Swap the peas

How well each one fits the dish's main ingredients (quail, butter, pepper):

  1. Walnutfits better
  2. Beansfits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against quail, butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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.

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