Name: Partridge-cutlets, Russ Fashion
Ingredients: 1 or 2 whole partridges; Fat-liver preparation (see recipe No. 854); Brown 'chaufroix' sauce; Jelly; Small glazed truffles for garnish; Small jelly 'croûtons' for decoration

Why it works: Liver and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 395 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Partridge-cutlets, Russ Fashion

Ingredients

1 or 2 whole partridges
Fat-liver preparation (see recipe No. 854)
Brown 'chaufroix' sauce
Jelly
Small glazed truffles for garnish
Small jelly 'croûtons' for decoration

Directions

Pare the partridges and shape them like cutlets.
Slice the partridges transversally into thin pieces.
Mask the slices with a layer of fat-liver preparation, about ⅛ inch thick.
Once cooled, cover the cutlets with brown 'chaufroix' sauce.
Place the cutlets on a baking sheet and glaze with jelly.
Trim excess sauce once the jelly has set.
Arrange the cutlets in a circular pattern on a dish.
Fill the center with small glazed truffles.
Surround the cutlets with small jelly 'croûtons'.

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.

Liver + truffletop 14% of all pairs

Smell alikelow

Cooked together395 recipes

Shared aroma: 1-nonanal (fatty, waxy).
Sauce + truffletop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes
Liver + saucetop 23% of all pairs

Smell alikelow

Cooked together499 recipes

Shared aroma: decanoic acid (soapy, waxy).