Name: Puree of Partridges a LA Beaufort
Ingredients: puree of partridges; 3 dozen small quenelles of partridges; 3 dozen crayfish tails; ½ pound cocks’ kernels; white broth; 2 tablespoons butter; 1 tablespoon lemon juice; coarse sea salt

Why it works: Crayfish and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 343 recipes. Both carry anethole, which smells sweet, anise. The science ↓

Puree of Partridges a LA Beaufort

Ingredients

Directions

Prepare a puree of partridges as described for red-legged partridges.
Warm and finish the puree in the same manner.
Just before serving, pour the puree into a tureen with the quenelles, crayfish tails, and cocks’ kernels.
Serve immediately.

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.

Crayfish + buttertop 11% of all pairs

Smell alikemoderate

Cooked together343 recipes

Shared aroma: anethole (sweet, anise).
Crayfish + lemontop 15% of all pairs

Smell alikemoderate

Cooked together162 recipes

Shared aroma: decanal (soap, orange peel).
Butter + lemontop 16% of all pairs

Smell alikemoderate

Cooked together41,227 recipes

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