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Another Pheasant Soup

A soup made from half-roasted pheasants, mushrooms, butter, and bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Another Pheasant Soup

Ingredients

Directions

  1. Boil down the half-roasted pheasants as directed in the previous recipe.

  2. Strain and reheat the soup.

  3. Pound the pheasant breasts to a fine paste and mix with the soaked and pressed bread.

  4. Clean and slice the mushrooms thickly.

  5. Stew the mushrooms in fresh butter for 10 to 15 minutes without browning.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  4. Pheasant + mushroomtop 14% of all pairs
    Smell alikemoderate
    Cooked together145 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 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

Pheasants
Provide the main meat and flavour of the soup stock.
Bread
Soaked and pressed, it thickens the pounded pheasant breast into a smooth body.
Mushrooms
Add earthy flavour and a tender texture when stewed in butter.
Butter
Carries flavour and enriches the mushrooms as they stew gently.

The step that matters

Stew the mushrooms without browning. Browning gives a different, toasted flavour and colour; gentle stewing in butter keeps the mushrooms pale and tender and their flavour clean.

“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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