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Consomme De Perdreaux

A clear partridge consommé made with partridge stock, suet, and marsala.

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

Consomme De Perdreaux

Ingredients

Directions

Prepare

  1. Pluck, draw, and cut up the partridges, saving the breast meat and using the rest.

  2. Make a strong stock from the partridge bones and giblets, strain, cool, and remove fat.

Make the consommé

  1. In a stewpan, fry the partridge pieces with onions, carrot, celery, herbs, seasoning, and suet.

  2. Moisten with the stock, bring to a boil, then simmer gently for 1 hour.

  3. Strain, cool, and clarify the broth, then add marsala before serving.

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. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 that gives the consommé its body and depth.
Sliced onions
Frying them builds savoury, sweet depth in the base flavour of the broth.
Carrot
Adds gentle sweetness and aroma to the flavour base of the broth.
Sliced celery
Contributes aromatic, savoury background notes to the broth.
Clarified suet
Fat that carries flavour during frying and adds richness to the broth.
Marsala
Adds wine-like acidity and aroma when stirred in just before serving.

The step that matters

Clarifying the broth. The broth must be fully cooled and strained before clarifying. Any remaining fat or cloudy particles will stay in the consommé and make it murky, so careful straining matters for a clear result.

Swap the onion

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

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against carrot, celery. 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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