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Pheasant Outlets

Pheasant cutlets served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Pheasant Outlets

Ingredients

Directions

Prepare the pheasant

  1. Pluck, draw, and clean the pheasants, then cut them into joints.

  2. Remove the bones from the best pieces and place the trimmings in a stewpan with a little stock, herbs, vegetables, and seasoning to make the gravy.

  3. Flatten and shape the cutlets, then dip them in egg and coat with bread crumbs.

Cook and serve

  1. Broil the cutlets over a clear fire for about 10 minutes.

  2. Arrange the cutlets on a dish and pour the strained, flavored, and thickened gravy underneath.

  3. Garnish each cutlet with a small bone stuck on the point.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Pheasant + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Pheasant
Provides the lean meat that forms the body of each cutlet.
Egg
Binds the bread crumb coating so it adheres to the cutlet during cooking.
Bread crumbs
Forms a crisp, golden coating that protects the meat while it broils.
Brown gravy
Adds moisture and savory flavor under the cutlets, made from the trimmings.

The step that matters

Broiling the coated cutlets. Over a clear fire the coating can scorch before the lean pheasant meat cooks through. Flattening the cutlets to an even thickness lets the heat reach the centre evenly, and the egg and crumb coating must be fully set first so it does not fall off.

“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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