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Game Soup

Game Soup is a hearty broth made with partridge, oatmeal, panade, eggs, butter, mushrooms, stock, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Game Soup

Ingredients

Directions

Prepare the partridge

  1. Remove the fillets from the partridge.

  2. Cut up the remainder of the partridge.

  3. Roast the cut-up partridge with a little dripping for about 20 minutes.

Make the soup

  1. Make a roux by blending the oatmeal and butter until nicely colored.

  2. Add the roasted carcass to the roux.

  3. Fry the mixture for a few minutes.

  4. Moisten with enough stock to achieve a purée consistency.

  5. Cook gently for several hours.

  6. Season the soup.

  7. Pass the soup through a fine sieve.

Make the quenelles

  1. Pound the fillets of partridge.

  2. Add the panade to the pound fillets.

  3. Add a little egg white to the mixture.

  4. Season the mixture to taste.

  5. Rub the mixture through a sieve.

  6. Form the mixture into small quenelles.

  7. Poach the quenelles until cooked.

Finish and serve

  1. Cook fresh mushrooms in stock.

  2. Pass the mushroom mixture through a sieve.

  3. Mix the mushroom purée with the eggs.

  4. Combine the mixture with the soup.

  5. Stir in the cream.

  6. Keep hot until ready to 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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + mushroomtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

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

What each ingredient does

Partridge
Provides the main meat flavour and the fillets used for the quenelles.
Oatmeal
Thickens the soup as starch in the roux, giving it body.
Butter
Forms the fat of the roux, adding richness and flavour as it colors.
Eggs
Bind the quenelle and mushroom mixtures so they set when heated.
White stock
Forms the liquid base that carries flavour through the soup.
Cream
Adds richness and a smooth, silky texture at the end.

The step that matters

Poach the quenelles until cooked. The quenelles are bound by egg, which sets as it heats. Poaching gently in barely simmering liquid keeps them light and whole, while a hard boil can make them tough or break them apart.

“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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