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Another Pheasant Soup

A soup made from half-roasted pheasants, stock, bread, mushrooms, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Another Pheasant Soup

Ingredients

Directions

Make the base

  1. Boil down the half-roasted pheasants as directed in the previous recipe.

  2. Strain the soup and reheat it.

Add the pheasant and mushroom mixture

  1. Pound the pheasant breasts with the soaked bread until smooth.

  2. In a pan, stew the sliced mushrooms in butter for 10 to 15 minutes without browning.

  3. Add the stewed mushrooms to the mortar and pound with the pheasant mixture.

  4. Strain the soup again after adding the pounded mixture.

Finish and serve

  1. Bring the strained soup to a boil.

  2. Serve with fried bread sippets or simply fried bread until golden brown.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Bread + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  4. Pheasant + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together145 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Pheasants
Provides the main meat flavour and the body of the soup.
Bread soaked in gravy
Thickens the soup and gives it a smooth, rich texture when pounded.
Mushrooms
Add earthy flavour and a soft, tender texture to the soup.
Butter
Adds fat and richness, carrying flavour when the mushrooms are stewed.
Stock
Forms the liquid base that carries the flavours of the whole soup.

The step that matters

Stew the mushrooms without browning. Gentle stewing in butter softens the mushrooms and draws out their moisture. Browning would change their flavour and colour, and could make the soup taste bitter or heavy.

Swap the mace

How well each one fits the dish's main ingredients (pheasant, bread, mushroom, butter):

  1. Thymefits better
  2. Garlicfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against pheasant, bread, mushroom, butter. 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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