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Crépinettes of Partridge-fillets

Stuffed partridge fillets wrapped in caul, rolled in lard and breadcrumbs, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Crépinettes of Partridge-fillets

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Remove the bones and skin from the partridge fillets.

  2. Split the fillets on the thick part and stuff them with a mixture of minced bacon, ham, truffles, shallot, salt, and pepper.

  3. Season the fillets and place 2-3 slices of raw truffles on each side.

  4. Wrap each fillet with a square of pig's caul.

Coat and cook

  1. Roll the wrapped fillets in melted lard and then in bread crumbs.

  2. Broil the fillets on moderate heat for 12-14 minutes, turning them halfway through.

  3. Serve with a little half-glaze underneath.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  3. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

  4. Shallot + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 recipes

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

  5. Truffle + shallottop 15% of all pairs
    Smell alikemoderate
    Cooked together352 recipes

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

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

What each ingredient does

Pig's caul
Wraps each fillet, holding the stuffing in and keeping the meat moist as it cooks.
Fresh fat bacon
Adds fat to the minced stuffing, keeping the filling moist and rich.
Raw truffles
Contribute a strong, earthy aroma to the stuffing and the fillets.
Melted lard
Carries the bread crumbs to the surface and encourages browning during broiling.

The step that matters

Wrapping in pig's caul. The caul must fully enclose each fillet so the stuffing stays inside and the lean meat does not dry out under the heat.

Swap the shallot

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

  1. Asparagusfits better
  2. Tomatofits better
  3. Capsicumfits about as well
  4. Shallotthe original

Fit is the average pairing score against ham, truffle, 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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