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Pheasant or Partridge, Broiled

A roasted pheasant or partridge coated with egg and breadcrumbs, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Pheasant or Partridge, Broiled

Ingredients

Directions

Prepare

  1. Cut the bird into neat pieces.

  2. Heat the lard in a frying pan.

  3. Brown the pieces on both sides until half cooked.

  4. Remove and drain the pieces.

Broil and serve

  1. Brush with egg and sprinkle with bread crumbs, salt, and pepper (cayenne if preferred).

  2. Broil over moderate heat for about 11 minutes.

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

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

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Pheasant + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Pheasant or partridge
Provides the meat that is browned, then finished under heat.
Lard
Conducts heat for browning and adds richness and savory flavor to the surface.
Egg
Binds the bread crumbs to the bird and helps them brown during broiling.
Bread crumbs
Form a crisp, golden crust during broiling.

The step that matters

Browning until half cooked. Browning the pieces only to half cooked sets a surface that protects moisture, so the bird finishes tender under the broiler rather than drying out.

“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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