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Saute of Pheasants

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pheasant and butter work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 511 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Saute of Pheasants

Ingredients

Directions

  1. Skin the breasts of the pheasants by laying the bird on its back and cutting through the skin between the thighs and body.

  2. Force the legs back and pull the skin off the breast.

  3. Cut along the breastbone and detach the fillets.

  4. Flatten the fillets with a knife handle dipped in water and trim to shape.

  5. Heat a sauté pan with enough clarified butter to just cover the bottom.

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. Pheasant + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together511 recipes

    Shared aroma: decanal (soap, orange peel).

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

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