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Gladstone Sandwiches

A sandwich made with toasted bread, butter, cold pheasant or partridge, shredded celery, and remoulade sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Gladstone Sandwiches

Ingredients

Directions

Prepare

  1. Prepare very thin slices of toasted bread.

  2. Butter the slices.

Assemble and serve

  1. Layer between two slices of bread thinly cut cold pheasant or partridge, shredded celery, and remoulade sauce.

  2. Press the layers together and cut into shapes.

  3. Garnish and serve.

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. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Pheasant + celerytop 16% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: sabinene (woody, terpenic).

  4. Bread + celerytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,110 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Bread + pheasanttop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Toasted bread
Forms the crisp, sturdy outer layers that hold the filling together.
Butter
Adds richness and a moisture barrier so the bread does not soak through.
Cold pheasant or partridge
Supplies the main savoury meat flavour and the body of the filling.
Celery
Adds a crisp, fresh crunch that contrasts with the soft meat.
Remoulade sauce
Adds moisture and tangy, creamy flavour that binds the layers together.

The step that matters

Press the layers together and cut into shapes. Pressing firmly compacts the thin layers so they hold together when cut; too little pressure lets the filling slide out and the slices crumble.

Swap the celery

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

  1. Capersfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Celerythe original

Fit is the average pairing score against bread, butter, pheasant, sauce. 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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