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Bouillon De Pekdrix

A broth of partridges and veal simmered with root vegetables, herbs, and spices, served with rice or vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Bouillon De Pekdrix

Ingredients

Directions

Make the broth

  1. Stew partridges and veal in water for 3–4 hours.

  2. Add carrots, turnips, onions, sweet herbs, cloves, celery, and peppercorns.

  3. Stew slowly until done.

Finish and serve

  1. Pound the meat and pass it through a tamis.

  2. Serve with rice or vermicelli.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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 flavour as they stew down into the broth.
Veal
Adds body and gelatinous richness to the broth as it stews.
Carrots
Contribute sweetness and aromatic depth to the stewed broth.
Onions
Add savoury depth and aroma that build the broth's base flavour.

Swap the clove

How well each one fits the dish's main ingredients (veal, carrot, turnip, onion, celery, rice):

  1. Parsleyfits better
  2. Turmericfits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against veal, carrot, turnip, onion, celery, rice. Candidates are from the same food group and used in at least 100 recipes.

“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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