Why it works: Sauce and truffle are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,490 recipes. The science ↓
Salmi Chaudfroid of Partridges
Ingredients
Directions
Prepare the sauce
Cut the roast partridges into small joints.
Use the trimmings to prepare a stiffly reduced salmi sauce.
Add aspic jelly to the sauce in a proportion of one-third.
Mix the sauce and use it to coat the partridge joints.
Assemble and garnish
Once the sauce has set firm, arrange the joints in a pyramidal form.
Garnish with aspic jelly and a few truffles or prepared white cocks'-combs.
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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Sauce + truffletop 22% of all pairsSmell alikelowCooked together1,490 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Roast partridges
- Provide the main meat, cut into joints that are coated and arranged into the final shape.
- Salmi sauce
- Forms the stiffly reduced coating that clings to the joints and sets around them.
- Aspic jelly
- Gelatin-based jelly that sets the sauce firm and gives the dish a glossy finish.
The step that matters
Letting the sauce set firm before arranging the joints. Aspic and reduced sauce firm up as they cool. If the joints are moved before the coating has set, the sauce slides off or smears, and the pyramid loses its shape.
“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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