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Eoast Pheasant

A pheasant roasted with liver, truffles, anchovy, butter, served on bread and garnished with oranges.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Eoast Pheasant

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Prepare the pheasant by covering it with its liver and truffles.

  3. Add the anchovy and fresh butter to the mixture.

  4. Place the bread in the dripping pan.

Roast and serve

  1. Roast the pheasant until cooked through.

  2. Once roasted, place the pheasant on the prepared bread and surround it with Florida oranges.

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

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

  2. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

    Shared aroma: nonanal (fat, citrus).

  4. Liver + anchovytop 12% of all pairs
    Smell alikelow
    Cooked together199 recipes

    Shared aroma: hexanol (green, fruity).

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 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

Butter
Adds richness and moisture, and helps the flavours of the other ingredients blend.
Anchovy
Adds a savoury depth that rounds out the flavour of the sauce without tasting distinctly fishy.
Truffles
Contribute a concentrated earthy aroma to the pheasant.

Swap the orange

How well each one fits the dish's main ingredients (pheasant, liver, truffle, anchovy, butter, bread):

  1. Lemonfits better
  2. Applefits better
  3. Red currantfits better
  4. Orangethe original

Fit is the average pairing score against pheasant, liver, truffle, anchovy, butter, bread. 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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