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Pheasant-purée Soup, Vienna Fashion

A soup made from pheasant consommé, sago, egg yolks, and puréed pheasant meat, garnished with macaroni strips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pheasant and meat work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 91 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Pheasant-purée Soup, Vienna Fashion

Ingredients

Directions

Make the soup

  1. Boil sago in pheasant consommé.

  2. Pound the cooked pheasant meat into a paste.

  3. Add egg yolks to the paste and mix well.

  4. Thicken the soup with the mixture and strain through a tammy.

  5. Return the soup to the heat and warm without boiling.

Serve

  1. Pour into a soup tureen and garnish with macaroni strips.

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. Pheasant + meattop 15% of all pairs
    Smell alikelow
    Cooked together91 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

  3. 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

Sago
Swells as it boils, giving the soup body and a light thickness.
Egg yolks
Enrich and thicken the soup when warmed gently, adding richness and smoothness.
Pheasant meat
Pounded into a paste, it adds savoury flavour and body to the purée.

The step that matters

Warm without boiling. Once egg yolks are added, boiling can curdle them and make the soup grainy. Heating gently keeps the thickened purée smooth.

“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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