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Fillets of Partridges Grilles

Grilled fillets made from partridges, coated in egg, pepper, salt, bread crumbs, and clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter 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 ↓

Fillets of Partridges Grilles

Ingredients

Directions

Prepare the fillets

  1. Remove the fillet and marrow bone from the partridges, keeping part of the bone in the thick end.

  2. Carefully cut off the thin skin from the underside.

  3. Insert the bone back into the thin end to resemble a cutlet.

Coat the fillets

  1. Beat the egg with pepper and salt.

  2. Coat the fillets in the beaten egg mixture.

  3. Roll the fillets in bread crumbs.

  4. Place the bread‑crumbed fillets on paper.

  5. Dip the fillets in clarified butter.

  6. Coat the fillets in bread crumbs again.

Cook and serve

  1. Broil over a moderate charcoal fire until golden brown.

  2. Arrange the fillets neatly on a dish.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. 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

Partridges
Provide the lean meat that forms the fillets, which are cooked whole-cut rather than minced.
Egg
Binds the bread crumbs to the fillets so the coating stays in place during broiling.
Bread crumbs
Form a crisp, golden outer crust when the coated fillets are broiled.
Clarified butter
Carries heat into the coating and promotes browning and a rich flavour.

The step that matters

Second bread-crumb coating after the butter dip. Clarified butter alone does not hold crumbs well, so the second coating gives an even, crisp crust that stays on during broiling over the fire.

“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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