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Fates Pe Peedriz

A raised pie of stuffed partridges with forcemeat, veal and bacon, baked in pastry and served hot or cold.

From an old cookbook · modernised transcription
By Frances Crawford · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Fates Pe Peedriz

Ingredients

Directions

Prepare the birds

  1. Take two young partridges, clean and prepare them as if for roasting.

  2. Flatten the breast-bones with a rolling-pin.

  3. Lard them, and split them at the back.

  4. Make a good forcemeat with some veal and a little bacon, and the livers of the partridges, with some truffles and mixed spices.

  5. Stuff the partridges with this, but not too full, or they would burst as the forcemeat swells.

  6. Bone two ducks, and fill them with forcemeat.

  7. Put them into a stewpan with a little stock, cover them with thin slices of fat bacon, and let them stew gently an hour.

  8. Let them cool in the stock with which they were stewed.

Make the pie

  1. Make a pâté brisée, and raise your pie as before.

  2. Put a layer of the same forcemeat as you stuffed the partridges with.

  3. Lay the partridges on this, and cover them with slices of veal well larded, with a few bay leaves intermixed between the birds and meat.

  4. Cover, and finish as before.

  5. When cold, put a layer of veal and ham in very thin slices, next a layer of forcemeat, the same as what they were stuffed with, and put in the ducks.

  6. Strain the gravy, and add half a glass of white wine.

  7. Pour this over the ducks, cover with bacon in thin slices, and put on the paste cover.

  8. Put a few peeled truffles into the pie before it is baked.

  9. Raise your pie of pâté brisée, then bone two ducks, and fill them with forcemeat.

Bake and serve

  1. Egg over your paste, and bake in a moderate oven from two to three hours, according to the size.

  2. The pie will take two hours to bake.

  3. When done, open it at the side, and pour in a little jus of partridges or fowl.

  4. Add some sweetbreads also if you like, all to be well seasoned.

  5. Half a glass of white wine improves the flavour of the gravy.

  6. A little lemon juice added to the wine is also an improvement, and use a very little cayenne pepper with the mixed spices.

  7. Add a little gravy when done if liked; it should be made with the livers and gizzards of the ducks and any other giblets at hand, or if there are none, a bit of beef, about a quarter of a pound.

  8. Stew this with a little stock, a little wine, some sweet herbs, a blade of mace, a couple of shallots, a clove of garlic, with pepper and salt to taste.

  9. When done enough, strain the gravy, and pour it into your paste.

  10. Woodcocks and snipe can be dressed in the same manner, and also grouse and moor-fowl, following the same rules.

Nutrition, whole recipe (rough)

354Calories
20 gProtein
28 gFat
4 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Duck100g cooked with skin337
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Frances Crawford. 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. See the original page.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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
Main meat, stuffed and roasted whole, giving the pie its flavour.
Ducks
Boned and stewed before going in the pie, keeping the filling moist and tender.
Garlic
Adds aroma to the gravy.
Mace
Adds warm, aromatic spice to the gravy.

The step that matters

Stuffing the partridges. Forcemeat swells as it cooks. Packed too full, the birds can split open, so leave room for it to expand.

Swap the mace

How well each one fits the dish's main ingredients (clove, garlic, pepper):

  1. Thymefits better
  2. Allspicefits better
  3. Cuminfits better
  4. Macethe original

Fit is the average pairing score against clove, garlic, 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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