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Fillets of Partridges, a LA Prince Albert

Fillets of partridges braised with white wine, served with crayfish ragout, lobster coral, and Allemande sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fillets of Partridges, a LA Prince Albert

Ingredients

Directions

Braise

  1. Trim the fillets from the partridges, leaving the pinion bones on.

  2. Lard the fillets and place them in a sauté pan lined with bacon.

  3. Moisten with white wine and cover with a round of paper.

  4. Braise over moderate heat or in the oven until nearly done.

  5. Glaze the fillets nicely.

Plate and serve

  1. Dish them in a circle with a decorated minion fillet between each.

  2. Fill the center with a ragout of crayfish tails mixed with partridge glaze and lobster coral.

  3. Pour Allemande sauce mixed with fumet of partridges around the dish and 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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Crayfish + lobstertop 9% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: octanal (fat, soap).

  3. Crayfish + saucetop 10% of all pairs
    Smell alikemoderate
    Cooked together195 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. White wine + crayfishtop 15% of all pairs
    Smell alikelow
    Cooked together85 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. White wine + saucetop 21% of all pairs
    Smell alikelow
    Cooked together819 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 is braised and glazed as the main dish.
Fat bacon
Lines the pan and bastes the lean birds, adding moisture and savory flavor.
White wine
Moistens the pan, creating steam and flavorful braising liquid.
Crayfish tails
Form the rich, mild-flavored ragout filling the center of the dish.
Allemande sauce
Adds a silky, creamy sauce that moistens and enriches the plated dish.

The step that matters

Braise until nearly done. Lean partridge meat dries out quickly, so stopping just short of fully cooked, with the bacon and wine keeping it moist, helps keep the fillets tender.

“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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