Skip to main content
Main

Partridges a LA Verrey

Partridges stuffed with livers and truffles, roasted and served with a wine and stock sauce and fried crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Partridges a LA Verrey

Ingredients

Directions

Prepare the stuffing

  1. Chop and pound the livers of the partridges and fowls with the butter.

  2. Slice the cooked truffles and mix them with the livers.

  3. Stuff the partridges with the mixture.

Roast and assemble

  1. Roast the birds covered with a vine leaf and buttered paper until done.

  2. Place a layer of fried crumbs on a serving dish.

  3. Place the roasted birds on the crumbs.

  4. Sprinkle more crumbs mixed with parsley and lemon peel on top.

Make the sauce and serve

  1. Combine the wine from the truffles with the stock.

  2. Add lemon juice and seasoning to the mixture.

  3. Serve the sauce in a tureen.

  4. Garnish with watercress or endive.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + watercresstop 2% of all pairs
    Smell alikestrong
    Cooked together469 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Lemon + watercresstop 3% of all pairs
    Smell alikestrong
    Cooked together579 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: nonanal (fat, citrus).

  5. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 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
Form the main dish, carrying the stuffing and cooking to tender meat.
Livers
Give the stuffing a rich, smooth texture and savoury depth.
Butter
Adds richness and moisture to the liver stuffing.
Cooked truffles
Contribute a distinctive earthy aroma to the stuffing and sauce.
Wine
Adds acidity and aroma to the sauce built from the truffle juices.
Stock
Forms the body of the sauce, adding savoury flavour and moisture.

The step that matters

Roast the birds covered with a vine leaf and buttered paper until done. Covering the birds protects their lean meat from drying in the dry oven heat, while cooking them fully keeps the meat safe and tender. Lean game dries out quickly, so the cover and the timing both matter.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes