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Cotelettes De Perdreau a LA Financiere

Partridge cutlets made with partridge meat, egg, truffles, mushrooms, and sauces, served in buttered molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Cotelettes De Perdreau a LA Financiere

Ingredients

Directions

Prepare the farce

  1. Roast one partridge.

  2. Bone the other partridge.

  3. Pound the boned meat until smooth.

  4. Mix in the raw egg, panada, and Veloute sauce.

  5. Season and strain through a sieve.

Cut the garnish

  1. Bone the cooked partridge when cold.

  2. Slice thinly.

  3. Cut out rounds for garnish.

  4. Cut out 8-10 cutlet shapes from the sliced partridge.

  5. Cut out small rounds of hard-boiled egg white.

  6. Cut out small rounds of truffle.

  7. Cut out small rounds of mushroom.

Mould and set

  1. Butter 8-10 cutlet molds.

  2. Decorate with the small rounds.

  3. Chill to set.

  4. Fill each mold with a thin layer of the farce.

  5. Add a slice of cooked partridge.

  6. Top with more farce.

  7. Smooth with a wet knife.

  8. Place molds in a sauté pan with a little hot water.

  9. Cover with butter.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Partridges
Main meat, pounded and bound into a smooth farce for the cutlets.
Egg
Binds the farce so it holds its shape when set.
Panada
Starchy binder that helps the farce hold together and stay tender.
Veloute sauce
Adds moisture and body to the farce.
Butter
Adds richness and helps keep the cutlets from sticking to the molds.

The step that matters

Chill to set. The farce must firm up fully before unmoulding. Chilling lets the binders set, so the cutlet holds its shape instead of slumping or crumbling.

“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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