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Fillets of Partridges, a LA Prince Albert

Fillets of partridges served with crayfish tails, lobster coral, and Allemancle sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fillets of Partridges, a LA Prince Albert

Ingredients

Directions

Prepare the partridges

  1. Fillet the partridges and leave the pinion bones on.

  2. Trim the fillets neatly and lard the fillets closely.

Braise

  1. Line a sauté pan with bacon and place the fillets inside.

  2. Moisten with white wine mirepoix and cover with a round of paper.

  3. Braise over moderate heat or in the oven until nearly done.

  4. Glaze the fillets nicely.

Plate and serve

  1. Arrange the fillets in a circle on a plate, with a decorated minion fillet between each.

  2. Fill the center with crayfish tails tossed in partridge glaze and lobster coral.

  3. Pour Allemancle sauce mixed with fume of partridges around the dish.

  4. Serve.

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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Crayfish + lobstertop 9% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: octanal (fat, soap).

  3. Crayfish + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together195 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. White wine + crayfishtop 15% of all pairs
    Smell alikelow
    Cooked together85 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. White wine + saucetop 21% of all pairs
    Smell alikelow
    Cooked together819 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Young red-legged partridges
Provide the main meat, which is filleted and cooked as the centerpiece of the dish.
Fat bacon
Lines the pan and adds fat and savory flavor that keeps the lean fillets moist while braising.
White wine mirepoix
Moistens the pan, building steam and aromatic flavor during the braise.
Crayfish tails
Add delicate sweetness and a seafood note to the filling in the center of the dish.
Lobster coral
Adds rich flavor and color to the crayfish filling.

The step that matters

Braise until nearly done. Lean partridge meat dries out quickly with heat. Covering it and braising gently in moisture and fat keeps the fillets tender, so stop cooking as soon as they are nearly done.

“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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