Why it works: Meat and truffle work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 527 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Partridges — Continued
Ingredients
Directions
Coat the partridges with a thick layer of game force-meat and sew them up, giving them a round shape.
Tie each bird in small cloths and place them in a stewpan with vegetables and sweet herbs.
Cover with broth and boil gently until tender.
Drain the birds and place them on a deep dish, covering with another dish and a weight until cold.
Remove the cloths and coat the birds with a light brown chaudfroid sauce.
Decorate with cooked truffles on each side of the breast and glaze with aspic jelly.
Place the birds on a support of fat, leaning against it.
Garnish with truffles and arrange croutons of aspic jelly around the base.
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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Meat + truffletop 13% of all pairsSmell alikemoderateCooked together527 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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