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Chartreuse of Partridges

A green partridge dish with carrots, turnips, spinach, braised cabbage, and braised partridge, served with salmis sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chartreuse of Partridges

Ingredients

Directions

Prepare

  1. Boil the carrots and turnips until tender but not overcooked.

  2. Prepare the spinach by cooking and pressing it.

  3. Line a round or oval mold with buttered paper.

  4. Cut the carrots, turnips, and spinach into decorative shapes.

Assemble

  1. Fit the shapes into the mold to create a design on the bottom and sides.

  2. Make a wall using the pressed braised cabbage.

  3. Fill the center with braised partridge and a little salmis sauce.

  4. Steam the chartreuse until hot.

Serve

  1. Turn it out onto a serving dish and pour salmis sauce around the base.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together320 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together870 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Spinach + cabbagetop 6% of all pairs
    Smell alikestrong
    Cooked together190 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Red carrots
Provide colour and firmness for the decorative design once cooked and cut.
Turnips
Add structure and a tender, mild texture to the decorative lining.
Spinach
Adds green colour and a soft, pliable texture that holds the shapes together.
Braised cabbage
Forms the pressed wall that holds the filling and gives the mold its shape.
Braised partridge
Supplies the rich, savoury meat that forms the filling at the centre.

The step that matters

Turn it out onto a serving dish. Once steamed, the chartreuse is soft and can break apart. Letting it rest briefly and turning it gently onto the dish helps the design and wall stay intact.

Swap the cabbage

How well each one fits the dish's main ingredients (carrot, turnip, spinach, butter, sauce):

  1. Leekfits better
  2. Parsnipfits better
  3. Beetrootfits better
  4. Cabbagethe original

Fit is the average pairing score against carrot, turnip, spinach, butter, sauce. 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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