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Partridge Rissoles

Partridges rissoles are small meatballs made from diced partridges, mushrooms, and cream sauce, coated in cracker crumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridge Rissoles

Ingredients

Directions

Prepare the filling

  1. Cut the meat of the partridges into very small dice and mix with minced mushrooms, salt, and pepper.

  2. Grate nutmeg over the mixture and squeeze lemon juice on top.

  3. In a saucepan, melt butter and stir in flour to make a roux; add broth and cream when it bubbles, stirring well.

  4. Combine the cream sauce with the meat mixture and set aside to cool.

Shape and coat

  1. Form the mixture into finger rolls, dust with flour, dip in beaten egg, and coat with cracker crumbs.

Fry and serve

  1. Heat lard in a frying basket and fry the rissoles until golden brown.

  2. Fry parsley in the lard for 1 minute until crisp but still green.

  3. Drain rissoles and parsley on brown paper in an open oven before serving.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Partridge meat (in the method)
Forms the main filling, giving the rissoles their savoury body.
Butter
Enriches the sauce and adds richness and flavour to the roux.
Flour
Thickens the butter into a roux that gives the cream sauce body and holds the filling together.
Cream
Adds moisture and richness, binding the sauce to the meat mixture.
Egg
Coats the rissoles so the cracker crumbs adhere and form a crisp golden crust.
Cracker crumbs
Form a crisp, browned outer coating when fried.

The step that matters

Cool the filling before shaping. A warm, soft cream filling is too loose to hold its shape, so the rissoles can split or collapse in the hot fat. Chilling firms the sauce so the rolls keep their form while frying.

“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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