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Pheasant, Chaudfroid of

Pheasant Chaudfroid is a pheasant dish served with brown and white chaudfroid sauces, foie gras, aspic, truffle, and watercress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pheasant and watercress work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 23 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

Pheasant, Chaudfroid of

Ingredients

Directions

Prepare the pheasant

  1. Cut the breast from the roasted pheasants into fillets.

  2. Mask the fillets with brown chaudfroid sauce and arrange them in a ring on a dish.

Make and add the foie gras layer

  1. Pass the foie gras through a sieve and mix it with an equal amount of semi-liquid aspic.

  2. Whisk the mixture and spread it over the fillets.

Finish and garnish

  1. Pour white chaudfroid sauce over the top and sprinkle with chopped truffle.

  2. Optionally, place a star-shaped slice of truffle in the center.

  3. Fill the dish with watercress.

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. Pheasant + watercresstop 12% of all pairs
    Smell alikemoderate
    Cooked together23 recipes

    Shared aroma: geraniol (rose, geranium).

  2. Pheasant + truffletop 14% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: octanal (fat, soap).

  3. Pheasant + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together290 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  4. Sauce + watercresstop 18% of all pairs
    Smell alikemoderate
    Cooked together295 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + truffletop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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

What each ingredient does

Pheasant breast
Forms the main meat base, cut into fillets that carry the coating.
Foie gras
Adds richness and a smooth, buttery texture to the layer spread over the fillets.
Semi-liquid aspic
Sets the foie gras mixture into a glossy, spreadable layer that holds its shape.
Chopped truffle
Contributes a strong earthy aroma and a dark, distinctive flavour to the finish.

The step that matters

Passing the foie gras through a sieve. Sieving makes the foie gras smooth and free of lumps, so the mixture with aspic spreads evenly and gives a fine, silky surface rather than a grainy one.

“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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