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Partridges a LA Verrey

Stuffed partridges with liver, truffles, and butter, served with fried crumbs and a wine‑stock sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Partridges a LA Verrey

Ingredients

Directions

Prepare

  1. Chop and pound the livers of the partridges and fowls with the butter.

  2. Slice the cooked truffles and add them to the liver mixture to stuff the birds.

Roast and serve

  1. Roast the stuffed partridges covered with a vine leaf and buttered paper until done.

  2. On a serving dish, place a layer of fried crumbs, then the birds, and sprinkle more crumbs mixed with parsley and lemon peel on top.

  3. Combine the wine used for the truffles with stock, add lemon juice and seasoning, and serve in a tureen.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Liver + truffletop 14% of all pairs
    Smell alikelow
    Cooked together395 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Partridges
Form the main dish; their meat is the centre of the dish.
Livers
Make a rich, smooth stuffing that moistens the lean birds as they roast.
Butter
Adds richness and helps the stuffing bind and the birds brown gently.
Cooked truffles
Add an earthy, aromatic flavour to the liver stuffing.
Wine
Adds acidity and depth to the sauce made with the stock.
Stock
Provides the savoury body of the serving liquid.

The step that matters

Roasting the stuffed partridges. Partridge is very lean and dries out quickly. Covering the birds with a vine leaf and buttered paper protects them and keeps the stuffing moist, so they should be checked closely until just done.

“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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