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Dessert

Du Gibier Roti Faisans Et Perdreaux

A roasted game bird dish featuring pheasants and partridges, seasoned with butter, truffles, and coarse sea salt.

From an old cookbook · modernised transcription
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Du Gibier Roti Faisans Et Perdreaux

Ingredients

Directions

Prepare

  1. Prepare the game birds by trussing or barding them as you would poultry.

  2. If not barded, wrap them in a buttered paper and place on a spit.

Roast

  1. Roast over a hot fire, basting frequently with melted butter and their own juices.

  2. Cook faisans for about 45 minutes and perdreaux for about 30 minutes.

Truffle

  1. For truffling, allow 48 hours for the birds to absorb the truffle aroma.

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. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Butter
Melted butter for basting adds richness, moisture and gentle browning to the skin.
Truffles
Their aroma is absorbed by the birds during the 48-hour resting period, flavouring the meat.

The step that matters

Basting frequently over a hot fire. Game birds are lean and dry out quickly. Frequent basting with butter and juices keeps the surface moist and helps it brown evenly, while the hot fire sears the skin.

“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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