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Pheasants a LA Turque

Pheasants à la Turque is a stewed pheasant dish served with rice and bechamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pheasant and rice work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 52 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Pheasants a LA Turque

Ingredients

Directions

Prepare and stew the pheasants

  1. Prepare the pheasants like chickens for stewing, covering the breasts with bacon.

  2. Stew the pheasants gently in good braise until cooked through.

Cook the rice

  1. In a separate pot, stew the rice in consomme with fat, salt, and lean ham until no liquid remains.

Assemble and serve

  1. Neatly place the rice in a dish.

  2. Arrange the pheasants on top.

  3. When ready to serve, pour bechamel sauce over the entire dish.

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 + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together52 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Rice + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together477 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pheasant + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together290 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  4. Pheasant + hamtop 18% of all pairs
    Smell alikemoderate
    Cooked together113 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 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

Pheasants
Provide the main meat, which becomes tender through slow stewing.
Rice
Absorbs the consomme and fat, forming the base that holds the pheasants.
Bacon
Covers the breasts, adding fat and savory flavor as it cooks over the meat.
Consomme
Cooked into the rice, supplying liquid and savory flavor as it is absorbed.
Bechamel sauce
Adds a creamy, rich layer that moistens the dish at serving.

The step that matters

Stew the rice until no liquid remains. Rice must absorb all the consomme and fat while staying separate and fluffy; stopping too early leaves it soupy, and stewing too long makes it mushy and sticky.

“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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