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Partridges, Salmi D LA Chasseur

Partridges served with a sauce of salad oil, claret, lemon juice, rind, salt, cayenne, and white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridges, Salmi D LA Chasseur

Ingredients

Directions

Prepare

  1. Cut the cold roasted partridges into joints and remove the skin and sinew.

Make the sauce and serve

  1. In a saucepan, combine the salad oil, claret, lemon juice, grated lemon rind, salt, cayenne, and white pepper.

  2. Add the partridge joints to the saucepan and heat gently until warmed through.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + white peppertop 16% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + white peppertop 19% of all pairs
    Smell alikelow
    Cooked together1,478 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Partridges
Provide the main protein, which is reheated gently in the sauce until warmed through.
Claret
Adds wine acidity and fruity depth to the sauce.
Salad oil
Carries the flavours and gives the sauce a smooth, rich mouthfeel.
Lemon juice
Adds sharp acidity that brightens the sauce and balances the richness of the oil.

The step that matters

Heating the partridge joints gently. The joints are already cooked, so high heat would toughen the meat and make it dry. Gentle heat warms them through while keeping the texture tender and the oil-based sauce from separating or scorching.

Swap the white pepper

How well each one fits the dish's main ingredients (lemon, pepper):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against lemon, pepper. 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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