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Pheasant Cutlets

Broiled pheasant cutlets coated in egg and bread crumbs, served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Pheasant Cutlets

Ingredients

Directions

Prepare the pheasants

  1. Procure 2 or 3 young pheasants that have been hung for a few days.

  2. Pluck, draw, and wipe the pheasants inside.

  3. Cut them into joints and remove the bones from the best pieces.

  4. Put the backbones and trimmings into a stewpan with a little stock, herbs, vegetables, and seasoning to make the gravy.

  5. Flatten and trim the cutlets into a good shape.

Coat and cook

  1. Dip the cutlets in egg and coat them with bread crumbs.

  2. Broil the cutlets over a clear fire for about 10 minutes.

Serve

  1. Pile the cutlets high on a dish.

  2. Pour the strained, flavored, and thickened gravy underneath.

  3. Stick a small bone on the point of each cutlet for presentation.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Pheasant + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Pheasants
Provide the lean meat that is cut, flattened and cooked into the cutlets.
Egg
Acts as a binder so the bread crumbs adhere to the cutlets.
Bread crumbs
Form a crisp, golden coating that browns during broiling.

The step that matters

Broiling the cutlets. Lean pheasant meat dries out quickly under high heat, so the cutlets should be watched closely and cooked only until just done to stay juicy.

“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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