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Partridges, Chartreuse of

Partridges served with boiled carrots, turnips, braised cabbage, and brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Partridges, Chartreuse of

Ingredients

Directions

Prepare the vegetables and partridges

  1. Boil the carrots separately until tender, then cut into pieces 2 inches long and ¾ inch in diameter.

  2. Boil the turnips separately until tender, then cut into pieces 2 inches long and ¾ inch in diameter.

  3. Braise the cabbages until tender, drain well, and stir over heat until dry. Cut the braised cabbages into pieces 2 inches long and 1 inch thick.

  4. Roast the partridges until cooked through, then cut into neat joints.

Assemble and serve

  1. Butter a plain entree mold and line it with buttered paper.

  2. Fit the carrot and turnip pieces to form a wall at the bottom and sides of the mold.

  3. Layer the cabbage pieces and partridge pieces alternately in the mold.

  4. Steam the chartreuse until heated through.

  5. Turn the chartreuse out onto a serving dish.

  6. Garnish with additional turnips, carrots, and French beans. Serve with brown sauce.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Carrot + cabbagetop 7% of all pairs
    Smell alikemoderate
    Cooked together1,505 recipes

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

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

What each ingredient does

Partridges
Provide the main meat, cooked through and layered as the central filling.
Carrots
Hold their shape when boiled and cut, forming the decorative outer wall of the mold.
Turnips
Hold their shape when boiled and cut, forming the decorative outer wall of the mold.
Cabbages
Add bulk and a tender, moist texture that fills the centre of the chartreuse.

The step that matters

Drying the braised cabbage. Cabbage holds a lot of water. Draining it well and stirring it over heat drives off moisture, so the layers stay firm and do not make the mold soggy when steamed and turned out.

Swap the cabbage

How well each one fits the dish's main ingredients (carrot, turnip, butter, sauce, beans):

  1. Leekfits better
  2. Parsnipfits better
  3. Beetrootfits better
  4. Cabbagethe original

Fit is the average pairing score against carrot, turnip, butter, sauce, beans. 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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