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Broiled Partridge

Broiled partridge cut in half, seasoned, topped with parsley, mushrooms, shallot, butter, breadcrumbs, and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Broiled Partridge

Ingredients

Directions

Prepare the partridge

  1. Pick and clean the partridge, then cut it in half.

  2. Leave the legs on but cut off the toes.

  3. Press the leg towards the wing to shape it into a neat cutlet.

Season and broil

  1. Season with salt and pepper, then sprinkle with parsley, mushrooms, and shallot.

  2. Baste with warm butter and sprinkle with bread crumbs.

  3. Broil for 15 minutes, basting again with warm butter.

Serve

  1. Serve hot with fried potato strips and gravy or Espagnole sauce.

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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

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

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

What each ingredient does

Butter
Basting keeps the surface moist and helps it brown evenly under the broiler.
Bread crumbs
Form a crisp, golden crust on the surface as they toast under the heat.
Mushrooms
Add moisture and savory, earthy flavor to the topping as they cook.
Shallot
Adds a mild, sweet onion-like aroma that deepens the savory flavor of the topping.

The step that matters

Broil for 15 minutes, basting again with warm butter. Broiling is intense and fast, so the surface can scorch before the meat cooks through. Regular basting with warm butter keeps the surface moist and promotes even browning.

“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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