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Fillets of Partridges, a LA Prince Albert

Filleted partridges braised with wine, crayfish, lobster, and served with Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fillets of Partridges, a LA Prince Albert

Ingredients

Directions

Prepare the fillets

  1. Fillet the partridges, leaving the pinion bones on the fillets.

  2. Trim the fillets neatly.

  3. Lard the fillets.

Braise

  1. Place the fillets in a sauté pan lined with thin layers of fat bacon.

  2. Moisten the fillets with white wine mirepoix.

  3. Cover the fillets with a round of paper.

  4. Braise the fillets over moderate heat or in the oven until nearly done.

  5. Glaze the fillets.

Plate and serve

  1. Dish the fillets in a close circle.

  2. Place a decorated minion fillet between each fillet.

  3. Fill the center with a ragout of crayfish tails tossed in partridge glaze and lobster coral.

  4. Pour Allemande sauce mixed with partridge juice around the dish.

  5. Serve.

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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Crayfish + lobstertop 9% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: octanal (fat, soap).

  3. Crayfish + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together195 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. White wine + crayfishtop 15% of all pairs
    Smell alikelow
    Cooked together85 recipes

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

  5. White wine + saucetop 21% of all pairs
    Smell alikelow
    Cooked together819 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Partridges
Provide the lean, delicate meat that forms the main dish.
Fat bacon
Lines the pan and bastes the meat, adding moisture and savory fat during braising.
White wine mirepoix
Moistens the fillets and builds aromatic flavor as the braising liquid.
Crayfish tails
Supply the sweet, delicate shellfish flavor of the central ragout.
Lobster coral
Adds richness and color to the ragout and the sauce.
Allemande sauce
Gives a creamy, velvety sauce that adds richness and moisture to the plate.

The step that matters

Braise the fillets until nearly done. Lean partridge meat dries out quickly. Covering the fillets and stopping at nearly done lets residual heat finish cooking while keeping the meat moist and tender.

“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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