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Fillets of Partridges, a LA Prince Albert

Partridge fillets braised with white wine mirepoix, crayfish, lobster, and served with Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fillets of Partridges, a LA Prince Albert

Ingredients

Directions

Prepare the fillets

  1. Fillet the partridges, leaving the pinion bones in the fillets, and trim them neatly.

  2. Lard the fillets and place them in a sauté pan lined with thin layers of fat bacon.

  3. Moisten with white wine mirepoix and cover with a round of paper.

Braise and glaze

  1. Braise the fillets over moderate heat or in the oven until nearly done, then glaze them.

Arrange and serve

  1. Arrange the fillets in a close circle on a serving dish, with a decorated minion fillet between each.

  2. Fill the center with a ragout of crayfish tails tossed in partridge glaze and lobster coral.

  3. Pour Allemande sauce mixed with fumet of partridges around the dish and 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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Crayfish + lobstertop 9% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: octanal (fat, soap).

  3. Crayfish + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together195 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. White wine + crayfishtop 15% of all pairs
    Smell alikelow
    Cooked together85 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. White wine + saucetop 21% of all pairs
    Smell alikelow
    Cooked together819 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Partridges
Provide the lean, tender meat that forms the fillets and the stock base for the sauce.
Fat bacon
Lines the pan and wraps the fillets, adding fat and savory flavor while they braise.
Crayfish tails
Form the central ragout, adding delicate sweetness and texture beside the meat.
Lobster coral
Adds a rich color and briny, shellfish flavor to the crayfish ragout.
Allemande sauce
A creamy, velvety sauce that adds richness and moisture around the fillets.

The step that matters

Braise the fillets until nearly done, then glaze them. Partridge breast is very lean and dries out quickly, so it needs gentle moderate heat and a covering of paper and fat to stay moist. Stopping just short of done lets the residual heat finish cooking without toughening the meat.

“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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