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Partridges, Perdreauz Brodé Sauce

Partridges cooked in a butter-based sauce with broth, flour, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Partridges, Perdreauz Brodé Sauce

Ingredients

Directions

Cook the partridges

  1. Season the partridges with salt and pepper.

  2. In a skillet, melt butter and brown the partridges on all sides.

  3. Add broth and simmer until cooked through.

  4. Remove the partridges and keep warm.

Make the sauce

  1. In the same skillet, stir in flour to make a roux.

  2. Gradually add broth to the roux, stirring until thickened.

  3. Stir in chopped parsley and pour over the partridges before serving.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Partridges
The main protein, cooked gently in broth so it stays moist and tender.
Butter
Fat for browning the partridges and building flavour in the skillet.
Flour
Forms a roux with the butter that thickens the broth into a smooth sauce.
Broth
Liquid that cooks the partridges and becomes the body of the sauce.

The step that matters

Stirring the roux into the broth. Adding broth gradually while stirring keeps lumps from forming, so the flour thickens the liquid into a smooth sauce.

Swap the parsley

How well each one fits the dish's main ingredients (pepper, butter, flour):

  1. Parsleythe original
  2. Turmericfits about as well
  3. Nutmegfits about as well
  4. Sagefits less well

Fit is the average pairing score against pepper, butter, flour. 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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