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Soup

Bouillon De Perdrix

Bouillon de Perdrix is a broth made by slowly boiling partridges with water, veal, and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bouillon De Perdrix

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.

  1. Slowly boil the partridges in 2 liters of water for 5 to 6 hours.

  2. Add a little veal to soften the flavor.

  3. Incorporate some vegetables according to beef broth principles.

  4. Strain the broth through a sieve.

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

What each ingredient does

Partridges
Provide the main meaty flavor and body as they simmer in the water.
Veal
Adds savory depth and a richer, rounder mouthfeel to the broth.
Vegetables
Add aromatic flavor that rounds out the broth's taste.

The step that matters

Keep the simmer slow and gentle. Boiling the broth hard agitates the fat and proteins, which emulsifies them into the liquid and makes the broth cloudy. A gentle simmer over the long cooking time keeps the broth clearer and lets flavor and gelatin extract slowly from the bones and meat.

“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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