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Partridges with Truffles

Partridges stuffed with sliced truffles, seasoned with salt and cayenne, baked in olive oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Partridges with Truffles

Ingredients

Directions

Prepare

  1. Dress the partridges and season them with salt and cayenne pepper inside and out.

  2. Slice the truffles and fry them in butter, then place them inside the partridges.

  3. Let the stuffed partridges stand for 24 hours.

Cook

  1. Heat the olive oil in a baking pan, add the partridges, and cook for 45 minutes, basting frequently.

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. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Olive + truffletop 15% of all pairs
    Smell alikemoderate
    Cooked together435 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Partridges
Form the main protein that is seasoned, stuffed and roasted.
Truffles
Add a deep, earthy aroma that flavours the birds from the inside.
Olive oil
Conducts heat in the pan and helps the skin brown as the birds cook.
Butter
Fries the truffles, carrying their aroma and adding richness.

The step that matters

Basting during the 45-minute cook. Frequent basting moistens the lean partridge meat and encourages even browning of the skin, helping prevent the birds from drying out over the long cook.

“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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