Name: Pheasant, Chaudfroid of
Ingredients: breast of roasted pheasants; brown chaudfroid sauce; foie gras; semi-liquid aspic; white chaudfroid; chopped truffle; watercress

Why it works: Pheasant and watercress work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 23 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

Pheasant, Chaudfroid of

Ingredients

Directions

Cut the breast from roasted pheasants into fillets.
Mask the fillets with brown chaudfroid sauce and arrange them in a ring on a dish.
Pass foie gras through a sieve and mix it with an equal amount of semi-liquid aspic.
Whisk the mixture and spread it over the fillets.
Pour white chaudfroid over the top and sprinkle with chopped truffle or place a star-shaped slice of truffle in the center.
Fill the dish with watercress.

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.

Pheasant + watercresstop 12% of all pairs

Smell alikemoderate

Cooked together23 recipes

Shared aroma: geraniol (rose, geranium).
Pheasant + truffletop 14% of all pairs

Smell alikelow

Cooked together133 recipes

Shared aroma: octanal (fat, soap).
Pheasant + saucetop 17% of all pairs

Smell alikemoderate

Cooked together290 recipes

Shared aroma: decanoic acid (soapy, waxy).
Sauce + watercresstop 18% of all pairs

Smell alikemoderate

Cooked together295 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sauce + truffletop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes