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Sauce, for Fowl or Partridge

A sauce made with butter, catsup, mushroom catsup, walnut catsup, gravies, jelly, lemon juice, anchovy sauce, béchamel, bread sauce, and cullis or brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sauce, for Fowl or Partridge

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Add the catsup, mushroom catsup, and walnut catsup.

  3. Stir in the gravy and veal gravy.

  4. Mix in the jelly and lemon juice.

  5. Incorporate the anchovy sauce, béchamel sauce, and bread sauce.

  6. Finally, add the cullis or brown sauce and stir well.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Walnut + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together2,149 recipes

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

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

What each ingredient does

Butter
Melts first to form the fat base that carries the other sauces.
Jelly
Adds sweetness and body, rounding out the savory sauces.
Lemon juice
Adds acidity that brightens the rich, savory flavours.

“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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