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Partridges K LA Verrey

Partridges stuffed with liver, truffles, and herbs, roasted and served with a stock reduction.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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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 K LA Verrey

Ingredients

Directions

Prepare the stuffing

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

  2. Add the sliced cooked truffles to the livers.

  3. Stuff the birds with the liver and truffle mixture.

  4. Cover the birds with a vine leaf and buttered paper.

Roast and assemble

  1. Roast the birds until done.

  2. On a serving dish, create a layer of fried breadcrumbs.

  3. Place the roasted birds on top of the breadcrumb layer.

  4. Sprinkle additional breadcrumbs mixed with parsley and grated lemon peel over the breasts.

Finish and serve

  1. Combine the wine used for cooking the truffles with stock, add lemon juice and seasoning.

  2. Serve the reduction in a tureen.

  3. Garnish the dish 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. Liver + truffletop 14% of all pairs
    Smell alikelow
    Cooked together395 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Partridges
Form the main body of the dish, cooked whole and stuffed with the liver mixture.
Livers
Become a rich, smooth stuffing that moistens the birds as they roast.
Butter
Enriches the chopped livers, adding fat for a smoother, moister stuffing.
Cooked truffles
Add an earthy, aromatic flavour to the liver stuffing.
Fried breadcrumbs
Form a crisp base layer under the birds and a crisp topping over the breasts.
Good stock
Forms the base of the serving sauce, giving it savoury body.

The step that matters

Roast the birds until done. Partridge is lean and dries out quickly, so the vine leaf and buttered paper protect the breast. Cooking only until done keeps the meat juicy, and the stuffing helps carry moisture.

“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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