Name: Quails, Roast
Ingredients: quails; satin sticks; butter; hot buttered toast; lime

Why it works: Quail and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 512 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Quails, Roast

Ingredients

Directions

Prepare the quails as you would for pigeons.
Pin the legs and wings close to the body with pieces of satin sticks.
Place the quails in a fireproof dish with a bit of butter and cover.
Baste well while cooking.
Serve on hot buttered toast with pieces of lime.
Cook for about 15 minutes or until done.

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 + buttertop 16% of all pairs

Smell alikemoderate

Cooked together512 recipes

Shared aroma: decanal (soap, orange peel).
Quail + limetop 25% of all pairs

Smell alikemoderate

Cooked together14 recipes

Shared aroma: decanal (soap, orange peel).
Butter + limetop 30% of all pairs

Smell alikemoderate

Cooked together1,339 recipes

Shared aroma: decanal (soap, orange peel).