Why it works: Pheasant and sauce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 290 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓
Game, Salmi of
Ingredients
Directions
Prepare
Divide the game into pieces suitable for serving.
Use the trimmings and jelly to make the stock for the brown sauce.
Prepare the brown sauce as directed.
Finish and serve
Add the game, port, and seasoning to the sauce.
Heat thoroughly and serve garnished with fried croutons.
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.
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Pheasant + saucetop 17% of all pairsSmell alikemoderateCooked together290 recipes
Shared aroma: decanoic acid (soapy, waxy).
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Pheasant + peppertop 20% of all pairsSmell alikemoderateCooked together462 recipes
Shared aroma: sabinene (woody, terpenic).
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Sauce + peppertop 27% of all pairsSmell alikelowCooked together15,303 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Partridge or pheasant
- Provides the main meat, which is cooked gently in the sauce so it stays tender.
- Port
- Adds sweetness and depth of flavour to the brown sauce.
- Brown sauce
- Carries the dish with a rich, thickened, savoury coating for the game.
The step that matters
Heat thoroughly. Once the game goes into the sauce, it should be heated until hot all the way through, because undercooked game can carry harmful bacteria. Keep the heat gentle so the meat stays tender and the sauce does not scorch or break.
“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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