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Chicken, Quail and Partridge, French Mushroom or Celery Sauce

A braised dish of chicken, quail, and partridges simmered in a mushroom or celery sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Chicken, Quail and Partridge, French Mushroom or Celery Sauce

Ingredients

Directions

Prepare the birds

  1. Cut the chicken into pieces and halve the partridges.

  2. Cook the quail whole.

  3. Place the birds in a covered dish.

Make the sauce

  1. Make a white sauce by mixing bread crumbs with water or broth until smooth.

  2. Season the sauce with salt and pepper, adding either French mushrooms or simmered celery root for flavor.

Cook

  1. Pour enough sauce over the birds to fill the dish and cover it.

  2. Simmer slowly until the birds are cooked through.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Chicken + quailtop 9% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  4. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Bread crumbs
Thicken the sauce into a smooth, creamy base that coats the birds.
Chicken
Provides the main meat, which becomes tender through slow simmering.
Partridges
Provide richer, gamier meat that is cooked through under the covered sauce.
Quail
Add small, delicate pieces of meat cooked whole in the covered dish.

The step that matters

Simmer slowly until the birds are cooked through. Covered slow simmering keeps the meat moist, but too little heat leaves thick birds underdone, while too much toughens the proteins. Check the thickest pieces for doneness.

“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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