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Partridge Of, Salmis

Partridge pieces simmered in a stock of game stock, shallot, carrot, lemon juice, and herbs, served with fried gluten bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridge Of, Salmis

Ingredients

Directions

Prepare

  1. Cut the partridge into small pieces.

  2. Pound the bones and trimmings in a mortar.

Make the stock

  1. Simmer the bones with shallot, carrot, lemon juice, herbs, and game stock for 1-2 hours.

  2. Reduce the mixture by boiling without a lid until it is less than half.

  3. Strain the stock and remove all fat.

Serve

  1. Warm the stock, add the partridge pieces, and heat until hot.

  2. Season with pepper and salt, and garnish with fried gluten bread.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Shallot + carrottop 8% of all pairs
    Smell alikemoderate
    Cooked together803 recipes

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

  5. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 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

Partridge
Provides the main meat, which is cooked gently in the hot stock.
Game stock
Forms the liquid base, carrying flavour from the bones and herbs.
Carrot
Adds subtle sweetness and aroma to the simmering stock.
Shallot
Adds a mild savoury, aromatic onion-like flavour to the stock.
Lemon juice
Adds acidity that brightens the flavour of the stock.

The step that matters

Reduce the mixture without a lid. Boiling uncovered evaporates water and concentrates flavour, so the stock becomes richer. Stopping at less than half keeps it strong without becoming overly salty or syrupy as it cools.

Swap the carrot

How well each one fits the dish's main ingredients (shallot, lemon, pepper, bread):

  1. Spinachfits better
  2. Chivefits better
  3. Leekfits better
  4. Carrotthe original

Fit is the average pairing score against shallot, lemon, pepper, 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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