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Game Soup

A soup made from partridge, oatmeal, mushrooms, stock, butter, panada, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mushroom and butter 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 ↓

Game Soup

Ingredients

Directions

Make the puree

  1. Remove the fillets from the partridge.

  2. Cut up the remainder.

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

  4. Add the roasted carcass to the roux.

  5. Fry for a few minutes.

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

  7. Cook gently for 1.5 hours.

  8. Season.

  9. Pass through a fine sieve.

Make the quenelles

  1. Pound the partridge fillets.

  2. Add the panada and a little egg white.

  3. Season to taste.

  4. Rub through a sieve.

  5. Make small quenelles the size of marbles using 2 oz. dripping, 4 oz. butter, 2 oz. panada, and 3 eggs.

  6. Poach the quenelles.

Make the royale

  1. Prepare a royale by cooking fresh mushrooms in stock.

  2. Pass the royale through a sieve.

  3. Mix the royale with the eggs.

  4. Put the mixture in a buttered mold and poach.

  5. Turn out and cut into small rounds.

Finish and serve

  1. Add the quenelles and mushroom rounds to the prepared puree.

  2. Stir in the cream.

  3. Heat thoroughly without boiling.

  4. Serve.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

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

What each ingredient does

Partridge
Provides the main meat flavour and the fillets form the body of the puree and quenelles.
Eggs
Set when heated, binding the quenelles and firming the royale.
Butter
Adds fat and richness to the quenelle mixture, keeping it tender.
White stock
Liquid that gives the puree its consistency and savoury base.
Mushrooms
Add earthy aroma and moisture to the royale.
Cream
Adds richness and a smooth, silky finish to the soup.

The step that matters

Heat thoroughly without boiling. Boiling can split the cream and overcook the egg-set quenelles and royale, leaving them grainy and rubbery rather than smooth and tender.

“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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