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Partridges Truffled

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Truffle and wine work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 344 recipes. Both carry 3-ethylphenol, which smells must. The science ↓

Partridges Truffled

Ingredients

Directions

  1. Prepare the truffles as shown for Turkey a l’Angoumoise.

  2. Fill the partridges with the truffles and sew them up tightly.

  3. Truss the partridges for roasting.

  4. Wrap the partridges in vine leaves and cover with thin slices of bacon fat.

  5. Roast the partridges until cooked through.

  6. Serve with Spanish sauce with wine.

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. Truffle + winetop 21% of all pairs
    Smell alikelow
    Cooked together344 recipes

    Shared aroma: 3-ethylphenol (must).

  2. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes
  3. Sauce + winetop 32% of all pairs
    Smell alikelow
    Cooked together1,936 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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