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Chaud-froid De Perdreaux a LA Prince Albert

Chilled slices of partridge pâté served with brown sauce, white sauce, and garnished with truffle or egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Meat and beef are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,533 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chaud-froid De Perdreaux a LA Prince Albert

Ingredients

Directions

Prepare the pâté

  1. Remove the pâté from the terrine or tin and trim off all fat.

  2. Slice the pâté into ½ inch thick, even pieces.

Make the jelly and sauce

  1. Prepare a strong brown broth and reduce it until concentrated.

  2. Add dark juice from roasted meat and gelatine to the broth, stirring until dissolved.

  3. Prepare the White Sauce separately.

Coat and set

  1. Dip each slice of pâté in the White Sauce, coating all surfaces.

  2. Place the coated slices on an oiled dish.

  3. Set the dish on ice until the White Sauce is firm.

  4. Garnish each piece with a slice of truffle or a design cut from hard-boiled egg white.

  5. Dip each slice in the Brown Sauce, which should be just about to harden.

  6. Set aside again to harden completely.

  7. Brush with light broth-jelly for a finishing glaze.

Serve

  1. Arrange the slices in a circle on a bed of crumbed jelly and garnish with a fine salad.

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. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

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

  2. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

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

  3. Beef + truffletop 14% of all pairs
    Smell alikemoderate
    Cooked together412 recipes

    Shared aroma: 3-ethylphenol (must).

  4. Beef + lettucetop 17% of all pairs
    Smell alikemoderate
    Cooked together662 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Meat + lettucetop 18% of all pairs
    Smell alikelow
    Cooked together579 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Gelatine
Sets the strong broth into a firm jelly that holds the coated slices together.
Strong brown broth
Provides the concentrated savoury flavour and the base for the setting jelly.
Dark juice from roasted meat
Adds roasted, meaty depth and colour to the brown broth and sauce.
White sauce
Forms a firm coating on each pâté slice that sets on ice and carries the garnish.

The step that matters

Dip each slice in the Brown Sauce at the right moment. The brown sauce should be just about to harden when applied. If it is too warm it runs off the slice, and if it is already set it will not adhere smoothly, leaving an uneven glaze.

Swap the lettuce

How well each one fits the dish's main ingredients (meat, beef, sauce, truffle):

  1. Tomatofits better
  2. Asparagusfits better
  3. Shallotfits better
  4. Lettucethe original

Fit is the average pairing score against meat, beef, sauce, truffle. 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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