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Partridges a LA Verrey

Partridges stuffed with livers and truffles, roasted and served with a wine‑stock sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Partridges a LA Verrey

Ingredients

Directions

Prepare the stuffing

  1. Chop and pound the livers with the butter.

  2. Slice the truffles and add them to the livers.

  3. Stuff the birds.

Roast

  1. Cover the birds with a vine leaf and buttered paper.

  2. Roast until done.

Plate and serve

  1. On a serving dish, create a layer of fried breadcrumbs.

  2. Place the birds on top.

  3. Sprinkle more breadcrumbs mixed with parsley and lemon peel.

  4. Combine the wine from the truffles with stock to make ½ cup.

  5. Add lemon juice and seasoning to taste.

  6. Serve the sauce in a tureen.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 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

Livers
Chopped and pounded into the stuffing, they add richness and a smooth, savoury body.
Butter
Enriches the pounded liver mixture with fat, giving it a soft, spreadable texture.
Truffles
Add a strong earthy aroma to the stuffing and to the wine-based sauce.
Stock
Forms the liquid base of the sauce, adding savoury body.
Lemon juice
Adds acidity that brightens the rich livers and sauce.

“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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