Name: Broiled Quail
Ingredients: young quail; buttered toast; wild green grape jelly; lettuce or cress

Why it works: Grape and lettuce work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 349 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Broiled Quail

Ingredients

young quail
buttered toast
wild green grape jelly
lettuce or cress

Directions

Prepare the young quail as you would for broiled chicken.
Cook the quail closer to the fire than you would chicken.
Serve the quail hot on squares of hot buttered toast.
Accompany with wild green grape jelly and a salad of lettuce or cress.

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.

Grape + lettucetop 12% of all pairs

Smell alikemoderate

Cooked together349 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Quail + lettucetop 15% of all pairs

Smell alikemoderate

Cooked together19 recipes

Shared aroma: 2-nonanone (fruity, floral).
Quail + grapetop 17% of all pairs

Smell alikemoderate

Cooked together28 recipes

Shared aroma: 2-nonanone (fruity, floral).