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Partridge Souffle

A baked dish of partridges, rice, butter, stock, and eggs folded into a soufflé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridge Souffle

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Roast the partridges and remove all the meat from the bones.

  2. Pound the meat in a mortar with the cooked rice, butter, pepper, salt, and stock.

  3. Pass the mixture through a sieve.

  4. Add the egg yolks and mix well.

Bake and serve

  1. Whip the egg whites to stiff peaks and fold them into the mixture.

  2. Pour into a mold and bake at 400°F (200°C).

  3. Serve with gravy made from the bones and trimmings, thickened with butter and cornstarch.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Egg whites
Whipped to stiff peaks, they trap air and lift the mixture so it rises and sets light.
Egg yolks
Add richness and help bind the mixture as it sets in the oven.
Cooked rice
Adds body to the pounded meat, giving the soufflé a softer, more substantial texture.
Partridges
Provide the main meat flavor and the bulk of the filling.
Butter
Adds fat for richness and a smooth, tender texture.

The step that matters

Folding in the egg whites. Whites must be whipped to stiff peaks and folded gently. Overmixing knocks out the trapped air, so the soufflé rises less and turns dense.

“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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