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Souffle De Perdrix

A soufflé made with partridges, rice, butter, stock, and eggs, served with brown sauce.

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 ↓

Souffle De Perdrix

Ingredients

Directions

Prepare the filling

  1. Partly cook the partridges, then mince them finely.

  2. Pound the minced partridges with the cooked rice.

  3. Add the stock, seasoning, and egg yolks to the mixture.

  4. Whip the egg whites to a stiff froth and gently fold them into the mixture.

Steam and serve

  1. Pour the mixture into a buttered mold and steam for one hour.

  2. Cut the egg garnish into rounds and use to garnish the souffle when turned out.

  3. Serve with a good brown sauce made from the bones of the partridges.

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

Partridges
Provide the main body and rich meaty flavour of the soufflé.
Cooked rice
Adds bulk and body, helping the mixture hold together before steaming.
Egg yolks
Enrich the mixture and help bind it into a smooth, set texture.
Egg whites
Whipped to a stiff froth, they give the soufflé its light, airy rise.
Butter
Greases the mold so the soufflé releases cleanly when turned out.

The step that matters

Folding in the egg whites. Whipped whites hold air that makes the soufflé light. Folding gently keeps that air in; stirring or deflating the foam 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.

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