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Salmi of Partridge

A partridge cooked in claret, served with fried bread croutons and mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Salmi of Partridge

Ingredients

Directions

  1. Cut up a cold partridge and place it in a saucepan.

  2. Add 2 tablespoons of claret, salt, and pepper.

  3. Cook until thoroughly hot.

  4. Serve garnished with fried bread croutons and mashed potatoes.

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. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Bread + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together434 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Partridge (in the method)
Provides the main meat, which is gently reheated in the claret.
Claret
Adds wine flavour and moisture that keeps the cut partridge from drying as it heats.

The step that matters

Heating until thoroughly hot. Cooked meat turns tough and dry when heated too hard or too long, because its proteins tighten under high heat. Heat it gently only until hot throughout so it stays moist and tender.

Swap the potato

How well each one fits the dish's main ingredients (pepper, bread):

  1. Capsicumfits better
  2. Tomatofits better
  3. Spinachfits better
  4. Potatothe original

Fit is the average pairing score against pepper, bread. 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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