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Soup

Potage De Profiteroles Au Chasseur Royal

A French soup of profiteroles filled with roasted partridge and béchamel, served in consommé with roots.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Nutmeg and pepper match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potage De Profiteroles Au Chasseur Royal

Ingredients

Directions

Prepare the game filling

  1. Roast the partridges wrapped in bacon until cooked.

  2. Remove the meat and mash it to create a game paste.

  3. Mix in the béchamel or espagnole sauce, consommé, egg yolks, salt, and nutmeg.

  4. Strain the game puree through a fine cloth.

Assemble and serve

  1. Fill the profiteroles with the game mixture and cover with their tops.

  2. Soak the profiteroles in the prepared consommé.

  3. Cook them in a sauté pan as demonstrated in the soup analysis.

  4. Carefully place them in a soup tureen.

  5. Add the prepared roots cooked in consommé with a pinch of sugar and pepper.

  6. Pour the remaining consommé into the soup and serve.

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. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Nutmeg + sugartop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Partridges
Provide the main meat flavour and the bulk of the game filling.
Egg yolks
Bind the game paste so it holds together and sets with gentle heat.
Béchamel or espagnole sauce
Adds body and moisture, keeping the game filling smooth and spreadable.
Bacon
Wrapping the birds adds fat that bastes the partridges and aids browning.
Consommé
Supplies a clear, savoury liquid that moistens the filling and soaks the profiteroles.

The step that matters

Straining the game puree through a fine cloth. Mashed meat and egg yolks can leave fibres and lumps that make the filling grainy. Straining gives a smooth texture that fills the profiteroles evenly and keeps the soup refined.

Swap the nutmeg

How well each one fits the dish's main ingredients (sauce, egg, sugar, pepper):

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Tarragonfits about as well
  4. Parsleyfits less well

Fit is the average pairing score against sauce, egg, sugar, 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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