Name: Stuffing for Partridges and Pheasants
Ingredients: livers of partridges or pheasants; ½ cup grated bread; ¼ teaspoon pepper; ¼ teaspoon coarse sea salt; 2 tablespoons butter

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffing for Partridges and Pheasants

Ingredients

Directions

Parboil the livers until cooked.
Mince the livers and mix with grated bread, pepper, salt, and butter.
Stuff the mixture inside the game.

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.

Bread + buttertop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Liver + breadtop 16% of all pairs

Smell alikemoderate

Cooked together731 recipes

Shared aroma: 2-nonenal (fatty, green).
Bread + peppertop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
Liver + buttertop 19% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

Shared aroma: guaiacol (smoky, sweet).
Liver + peppertop 21% of all pairs

Smell alikemoderate

Cooked together2,375 recipes

Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Livers of partridges or pheasants: Provide the main savory, rich flavor base of the stuffing.
Grated bread: Absorbs fat and moisture, giving the stuffing body and a soft texture.
Butter: Adds fat for richness and a smooth, moist texture.

“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.