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Potage De Perdreau, Grand Due [Partridge Puree]

A creamy partridge soup made with partridge fillets, oatmeal, butter, panade, mushrooms, eggs, stock, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Potage De Perdreau, Grand Due [Partridge Puree]

Ingredients

Directions

Prepare the partridges

  1. Remove the fillets from the partridges.

  2. Cut the remainder into pieces.

  3. Roast the pieces with a little dripping for about 20 minutes.

Make the soup base

  1. Fry the oatmeal and butter until nicely colored.

  2. Add the roasted carcass.

  3. Fry for a few more minutes.

  4. Moisten with enough stock to achieve a puree consistency.

  5. Cook gently for 30 minutes.

  6. Season.

  7. Strain through a fine sieve.

Make the quenelles

  1. Pound the partridge fillets.

  2. Add the panade and a little egg white.

  3. Season to taste.

  4. Rub the mixture through a sieve.

  5. Form small quenelles.

  6. Poach the quenelles until cooked.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Partridges
Provide the meat and bones that give the soup its main flavor.
Oatmeal
Browns in butter to add toasty aroma and body to the puree.
Butter
Carries browning flavor and adds richness to the base.
Panade
Adds moisture and softness so the quenelles stay tender.
Eggs
Bind the quenelle mixture and help it set when poached.
White stock
Moistens the base to a smooth puree and carries the flavor.

The step that matters

Moisten to a puree consistency. Adding too little stock leaves the puree thick and grainy, while too much makes it thin and dilute. Gentle simmering for 30 minutes lets the starch and fine solids thicken and blend, and straining through a fine sieve removes remaining fibres for a smooth texture.

“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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