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Pheasant Soup

A soup made with roasted pheasant, beef broth, butter, bread crumbs, spices, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Pheasant Soup

Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Pheasant Soup

Ingredients

Directions

Prepare the pheasants

  1. Roast the pheasants until half cooked, then flour them thickly.

  2. Once cooled, remove the flesh from the breasts and set aside, covering it to keep it fresh.

Make the soup

  1. Carve the remaining parts into joints, bruise the bodies, and stew everything in the beef broth for 2 to 3 hours.

  2. Strain the soup and press out as much liquid as possible from the pheasants.

  3. Let the soup cool, then remove the skins from the breasts, mince them, and pound them into a fine paste with the butter and bread crumbs.

  4. Season the paste with cayenne, salt, mace, and nutmeg to taste.

  5. Prepare the rice and add as needed to the soup, adjusting based on the stock reduction.

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.

Photo for illustrative purposes only · Contact us to use it

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  4. Nutmeg + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

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

  5. Pheasant + beeftop 9% of all pairs
    Smell alikemoderate
    Cooked together131 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 main meat and flavor of the soup, with breast meat set aside for the paste.
Beef broth
Forms the liquid base that carries the flavor of the stewed pheasant.
Butter
Adds richness and fat, helping the pounded breast paste become smooth and spreadable.
Bread crumbs
Absorb fat and liquid in the pounded paste, giving it body and a thicker texture.
Rice
Thickens the soup as it cooks and adds body to the broth.

The step that matters

Pound the breast paste to a fine texture. Breast skin, butter and bread crumbs must be worked into a smooth paste. Lumps or unevenly mixed fat will show in the finished soup, so the paste should be pounded until uniform.

Swap the mace

How well each one fits the dish's main ingredients (pheasant, beef, butter, bread, pepper, nutmeg, rice):

  1. Cinnamonfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against pheasant, beef, butter, bread, pepper, nutmeg, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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