Skip to main content
Dessert

Souffle De Perdrix

A souffle made from minced partridges, cooked rice, stock, eggs, and butter, steamed and garnished with egg rounds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Rice and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 9,645 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Souffle De Perdrix

Ingredients

Directions

Prepare the filling

  1. Partly cook the partridges, then mince them finely.

  2. Pound the minced partridges with the cooked rice.

  3. Add the stock, seasoning, and egg yolks to the mixture.

Make the soufflé

  1. Whip the egg whites to stiff peaks and gently fold them into the mixture.

  2. Pour the mixture into a buttered mold and steam for one hour.

Garnish and serve

  1. Cut the egg garnish into rounds and use it to garnish the souffle when turned out.

  2. Serve with a good brown sauce made from the bones of the partridges.

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. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Egg whites
Whipped to stiff peaks, they trap air and give the soufflé its light, risen structure.
Egg yolks
Add richness and help bind the mixture so it sets as it cooks.
Cooked rice
Adds body and helps bind the minced partridge into a soft, cohesive mass.
Partridges
Form the main flavour and bulk of the soufflé.

The step that matters

Folding in the egg whites. Whipped whites hold the air that lifts the soufflé. Folding gently preserves that air; stirring or deflating the foam leaves a dense, flat result.

“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.

You might also like

Rice CakeRice Cake120 recipesRice CreamRice Cream43 recipesRice JellyRice Jelly42 recipesRice PuddingRice Pudding22 recipes