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purM of Chicken, Rabbit, Pheasant, a LA Peine

A purée made from stewed chicken, rabbit, or pheasant with vegetables, butter, stock, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

purM of Chicken, Rabbit, Pheasant, a LA Peine

Ingredients

Directions

Cook the meat

  1. Wash and clean the chicken, rabbit, or pheasant thoroughly.

  2. Stew the meat in 1 to 3 pints of White Stock until tender.

  3. Remove the white meat.

Make the purée

  1. Pound the white meat with 2 ounces of butter in a mortar.

  2. Rub the mixture through a fine sieve.

  3. Add a little stock to ease the process.

  4. Return the carcass to the stock.

  5. Add the sliced carrots, celery, turnip, and onions.

  6. Add 1 ounce of coarse sea salt.

  7. Stew for 2 hours.

  8. Strain the stock.

  9. Beat the vegetables (omit the carrots and turnips) through a fine sieve.

Finish the soup

  1. Incorporate the pureed meat and strained vegetables into the stock gradually.

  2. Add 1 pint of heavy cream and 1 teaspoon of sugar.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

White meat
Gives the purée its body and savoury flavour once pounded and sieved.
Butter
Adds fat and richness, helping the pounded meat blend into a smooth texture.
Carrots
Adds sweetness and body to the stock when cooked and sieved into the purée.
Heavy cream
Adds fat and richness, giving the finished soup a smooth, velvety mouthfeel.
Sugar
Adds a little sweetness to balance the savoury stock and cream.

The step that matters

Incorporate the pureed meat and strained vegetables into the stock gradually.. Adding the purée in small amounts while stirring lets it disperse evenly. Adding it all at once can leave lumps and a grainy texture in the finished soup.

Swap the onion

How well each one fits the dish's main ingredients (butter, carrot, celery, turnip, cream, sugar):

  1. Leekfits better
  2. Parsnipfits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against butter, carrot, celery, turnip, cream, sugar. 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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