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Partridges, Roast

Roasted partridges served with thick cream and browned bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Partridges, Roast

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Roast

  1. Preheat the oven to 400°F (200°C).

  2. Roast the partridges until browned on one side, then turn to brown the other side.

Finish and serve

  1. Once cooked, pour thick cream over the partridges.

  2. Sprinkle browned bread crumbs, sautéed in butter, on top.

  3. Serve hot.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + breadtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Partridges
Form the main body of the dish, browning and cooking through as the roasted centrepiece.
Thick cream
Adds richness and moisture, softening the savoury flavour of the roasted birds.
Bread crumbs
Provide a crisp, golden topping through browning in butter.
Butter
Adds fat and flavour, and helps the bread crumbs brown evenly.

The step that matters

Browning the partridges on both sides. Browning builds flavour through the Maillard reaction, but turning too early or leaving the birds too long can dry the meat. Brown evenly, then keep the heat controlled so the meat stays moist.

“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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