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Boudin Op Pheasant a LA Richelieu

A pheasant blood sausage made with pheasant flesh, potatoes, butter, spices, eggs, and bread crumbs, then poached and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Boudin Op Pheasant a LA Richelieu

Ingredients

Directions

Prepare the filling

  1. Mince and pound the pheasant flesh to a smooth paste.

  2. Blend in the roasted or boiled potatoes until well mixed.

  3. Add fresh butter, mace, nutmeg, cayenne, and salt; pound for 10-15 minutes.

  4. Remove the germs from the eggs with a fork and add them one by one, mixing well.

Poach and coat

  1. Shape the mixture into a roll and place it in a buttered stewpan.

  2. Pour boiling water over it and poach gently for 10-15 minutes.

  3. Carefully lift it out and drain on a sieve until cool.

  4. Cover with beaten egg and then with bread crumbs.

Cook and serve

  1. Broil over a clear fire or fry in butter until golden brown.

  2. Serve with gravy made from the remains of the pheasant, enhanced with ham and shallots.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  3. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Pheasant flesh
Forms the main body of the boudin and gives it its savoury meaty flavour.
Potatoes
Adds starchy body that keeps the mixture soft and moist and helps it hold together.
Fresh butter
Adds richness and moisture, giving the filling a smoother, softer texture.
Eggs
Bind the mixture as they set during poaching, helping the roll hold its shape.
Bread crumbs
Form a crisp golden crust when broiled or fried in butter.

The step that matters

Poaching the roll gently. Boiling water poured over the roll should be kept gently simmering, not rolling. Vigorous boiling can break the delicate egg-bound mixture apart and leave it misshapen or porous.

Swap the mace

How well each one fits the dish's main ingredients (pheasant, potato, butter, nutmeg, egg, bread):

  1. Parsleyfits better
  2. Cinnamonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against pheasant, potato, butter, nutmeg, egg, bread. 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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