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Salmis of Partridges, a LA Perigord

Salmis of Partridges, à la Perigord is a stuffed partridges dish served with truffle purée and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmis of Partridges, a LA Perigord

Ingredients

Directions

Prepare

  1. Prepare the partridges as directed.

  2. Chop the trimmings to make the sauce.

  3. Cut out 12 small heart-shaped croutons from bread, about ¼ inch thick.

  4. Make an incision around the edges of the croutons.

  5. Fry the croutons in butter.

  6. Empty the croutons.

  7. Fill the cavities with purée of truffles.

Assemble and serve

  1. Warm the salmis with a little sauce.

  2. Dish the salmis up to form a well in the center.

  3. Place 6 croutons around the top.

  4. Fill the center with small quenelles of partridges.

  5. Pour sauce over the salmis.

  6. Garnish the base with the remaining croutons.

  7. 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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Anchovy + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Partridges
Provide the main meat, cooked and shaped into small quenelles for the centre.
French white wine
Adds acidity and aroma to the sauce made from the trimmings.
Consommé
Adds savoury liquid that moistens and flavours the sauce.
Espagnole sauce
Forms the body of the sauce, giving richness and a glossy texture.
Purée of truffles
Adds earthy aroma and luxurious flavour inside the fried croutons.

The step that matters

Frying the croutons in butter. Butter browns quickly and can burn before the bread is evenly golden and crisp. Gentle heat and close attention give a sturdy, golden shell that holds the truffle filling without going dark or soggy.

“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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