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Dessert

Souffle De Perdreau a I’Anglaise

A steamed partridge souffle made with cooked partridge, breadcrumbs, eggs, cream, stock, and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Souffle De Perdreau a I’Anglaise

Ingredients

Directions

Prepare the meat

  1. Remove the meat from the bone, skin, and sinew, then chop the meat finely.

  2. Pound the meat until smooth.

Make the mixture

  1. Mix the meat with breadcrumbs and panade.

  2. Incorporate the egg yolks one at a time.

  3. Add seasoning, stock, and cream.

  4. Pass the mixture through a fine wire sieve.

Mould and steam

  1. Butter one large or two small molds and decorate the bottom with fancifully-cut truffles.

  2. Fill the molds with the mixture.

  3. Cover with buttered paper.

  4. Steam in boiling water for 45 minutes.

Serve

  1. Turn out onto a hot dish.

  2. Serve with Madere or Perigueux sauce.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: nonanal (fat, citrus).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Eggs
Egg yolks bind the mixture and help it set into a light, airy structure when steamed.
Partridge
Provides the main body and savoury flavour of the souffle.
Brown breadcrumbs
Add body and absorb liquid, helping the mixture hold together.
Cream
Adds moisture and richness, giving a softer, more tender texture.
Truffles
Contribute a strong, earthy aroma and luxurious flavour.

The step that matters

Incorporate the egg yolks one at a time. Adding yolks gradually lets each one emulsify fully into the meat mixture, so the batter stays smooth and uniform rather than splitting or turning grainy, which helps the souffle set evenly.

“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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