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Another Famous Garbure

A garbure made with partridge, roasted chestnuts, and bread, simmered together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chestnut and bread work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 191 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Another Famous Garbure

Ingredients

Directions

Prepare the partridge

  1. Roast the partridge until cooked through.

  2. Bone the partridge and skin the partridge.

  3. Pound the partridge flesh until smooth.

Make the purée

  1. Drain the chestnuts and add the chestnuts to a mortar with the partridge.

  2. Pound and mix the chestnuts and partridge well together.

  3. Press the mixture through a sieve to remove any lumps.

  4. Stew the bread slices in a little water or broth.

  5. Mix the stewed bread slices with the remaining mixture.

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. Chestnut + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together191 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Partridge
Provides the main meat and savoury flavour, and its flesh forms the body of the purée.
Chestnuts
Give starch and body, thickening the purée and adding a mild sweetness.
Bread
Soaked in liquid and blended in, it adds body and helps thicken the purée.

The step that matters

Pound the partridge flesh until smooth. Smooth, finely broken-down meat blends evenly with the chestnuts and bread. Lumps left in the meat stay coarse and uneven, which is why the mixture is then pressed through a sieve.

“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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