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Broiled Partridge

A partridge prepared by seasoning, coating with butter and breadcrumbs, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Broiled Partridge

Ingredients

Directions

Prepare

  1. Prepare the partridge by dividing and flattening it.

  2. Season the bird with coarse sea salt and black pepper or cayenne.

Coat

  1. Dip the partridge into clarified butter, then into fine bread crumbs, ensuring it is evenly coated.

  2. For a better appearance, dip it a second time into the butter and crumbs.

Broil and serve

  1. Broil the partridge over a clear fire for 20 to 30 minutes.

  2. Serve with brown mushroom sauce or Espagnole.

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. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Partridge
Is the main protein, cooked through by the broiling heat.
Clarified butter
Carries the bread crumbs and promotes golden browning and a rich flavour on the surface.
Fine bread crumbs
Form a crisp, golden coating that helps seal in moisture.

The step that matters

Coating the partridge evenly. Butter and crumbs must cover the whole bird so the crust browns evenly and the surface does not burn in patches or leave bare spots that dry out under the heat.

“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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