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Supremes of Partridges Sur Canapes

Stuffed partridge breasts served on butter‑fried bread canapés with a wine reduction.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Supremes of Partridges Sur Canapes

Ingredients

Directions

Prepare the partridges

  1. Bone out the breasts of the partridges and divide them into eight halves.

  2. Remove the skin from each half and make an incision for stuffing.

  3. Fill the breasts with a mixture of game force‑meat and pâté de foie gras, then roll them to shape.

  4. Dip each breast in beaten eggs and place a filet mignon decorated with truffles on top.

Cook and serve

  1. Bake in a saucepan with sliced vegetables, spices, and a little salt pork.

  2. Fry the fancy shaped bread in butter to make canapés.

  3. Prepare the liver of the partridges by chopping it fine with the same amount of grated salt pork, seasoned with salt, cayenne pepper, and nutmeg.

  4. Bake the stuffing for two minutes before using.

  5. Dress the supremes on the canapés.

  6. Reduce the cooking liquid with a glass of Rhine wine, strain, and serve separately in a gravy dish.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pork + meattop 11% of all pairs
    Smell alikemoderate
    Cooked together3,208 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

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

  5. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Eggs
Beaten eggs coat the breasts, helping the coating bind and set during cooking.
Pâté de foie gras
Adds richness and moisture to the stuffing, keeping the lean partridge meat tender.
Game force-meat
Forms the body of the stuffing, giving the breasts a moist, firm filling.
Partridges
Provide the lean breast meat that forms the main body of the dish.

The step that matters

Bake the stuffing for two minutes before using. Partridge breast is very lean and dries out quickly, so the stuffing should be heated just enough to be safe and cooked through without overcooking the surrounding meat. Brief, controlled heat keeps the filling moist.

Swap the nutmeg

How well each one fits the dish's main ingredients (egg, pork, pepper, meat, wine, bread, butter):

  1. Thymefits better
  2. Parsleyfits about as well
  3. Nutmegthe original
  4. Sagefits about as well

Fit is the average pairing score against egg, pork, pepper, meat, wine, bread, butter. 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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