Skip to main content
Main

Souffle of Partridge

A baked soufflé made from roasted partridge meat, béchamel sauce, butter, egg yolks, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Souffle of Partridge

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Roast the partridges and remove the meat.

  2. Pound the meat while it is still hot.

  3. Gradually add the béchamel sauce and a small lump of butter, seasoning well.

  4. Mix in the yolks of the eggs and rub the mixture through a sieve.

Bake and serve

  1. Beat the egg whites until stiff and gently fold them into the mixture.

  2. Bake the soufflé in a timbale for about 30 minutes at 350°F (175°C).

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

  3. Sauce + eggtop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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
Provide the main meat that gives the soufflé its flavour and body.
Egg whites
Whipped to stiff peaks, they trap air and make the soufflé rise and become light.
Egg yolks
Enrich the mixture and help bind it, adding richness and a smooth set.
Béchamel sauce
Adds moisture and a creamy base that holds the minced meat together.

The step that matters

Folding in the egg whites. Stiff whites hold the air that makes a soufflé rise. Folding gently keeps that air in; stirring or deflating the mixture leaves a dense, flat result.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes