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Potage a LA Pukee De Gibier, or Game Soup

A soup made from roasted game birds, veal gravy, ham, egg yolks, and sauce, thickened with bread crumbs and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Onion and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Potage a LA Pukee De Gibier, or Game Soup

Ingredients

Directions

Prepare the birds

  1. If the birds are roasted, take the breast of each and pound them in a clean marble mortar.

  2. In a pot, combine the backs and legs with the veal gravy, green onion, and ham; simmer until the flavors are extracted.

Make the soup

  1. Pound the mixture in the mortar with the hard-boiled egg yolks, then add a little veal gravy to soften it.

  2. Remove the legs and back bones, then stir in the plain sauce and bring to a boil.

  3. Mix the contents from the mortar with the crumb of a French roll stewed in consommé and a little rice, then rub through a tamme.

  4. Add more veal gravy until it reaches the thickness of soupe à la reine, and warm it in a water bath.

Serve

  1. If left too long, the soup will spoil.

  2. Optionally, slice some partridge or moor-fowl and place at the bottom of the tureen, garnished with baked crusts of roll.

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. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Ham + ricetop 17% of all pairs
    Smell alikemoderate
    Cooked together477 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Breast of partridge
Provides the main lean game meat that gives the soup its body and flavour.
Breast of moor-fowl
Adds lean game meat that is pounded into the soup, contributing body and flavour.
Breast of woodcock
Adds lean game meat that is pounded into the soup, contributing body and flavour.
Hard-boiled egg yolks
Enrich the pounded mixture, adding richness and a smooth, thickening texture.
Crumb of a french roll
Thickens the soup and helps it bind to a smooth, velvety texture.

The step that matters

Holding the soup warm. Keeping the soup in a water bath at gentle heat prevents it from boiling or scorching. Left too long, it spoils, so it should be served promptly.

Swap the onion

How well each one fits the dish's main ingredients (veal, ham, egg, sauce, rice):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Welsh onionfits better
  4. Onionthe original

Fit is the average pairing score against veal, ham, egg, sauce, rice. 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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