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Partridges, Salmi K LA Chasseur

Partridges served with a sauce of salad oil, claret, lemon juice, lemon rind, salt, cayenne, and white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridges, Salmi K LA Chasseur

Ingredients

Directions

Prepare

  1. Cut the cold roasted partridges into joints and remove the skin and sinew.

  2. In a saucepan, combine salad oil, claret, lemon juice, lemon rind, salt, cayenne, and white pepper.

Marinate and serve

  1. Coat the partridge joints with the mixture and let them marinate.

  2. Heat the mixture gently until it reaches boiling point, then serve immediately.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lemon + white peppertop 16% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pepper + white peppertop 19% of all pairs
    Smell alikelow
    Cooked together1,478 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Salad oil
Carries the seasonings and coats the joints, keeping the meat moist.
Claret
Adds acidity and wine flavour to the marinade.
Lemon juice
Adds acidity that brightens the sauce and flavours the meat.

The step that matters

Heating the mixture gently to boiling. Heating gently lets the oil, wine and lemon combine smoothly without the sauce separating or turning harsh. Serving right after boiling keeps the flavours fresh and the sauce warm.

Swap the white pepper

How well each one fits the dish's main ingredients (lemon, pepper):

  1. Parsleyfits better
  2. Marjoramfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against lemon, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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