Skip to main content
Salad

Partridge Salad Mayonnaise

A salad of partridges, mayonnaise, anchovy essence, and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Partridge Salad Mayonnaise

Ingredients

Directions

Prepare the partridge

  1. Remove the best joints from the roast partridges.

  2. Season the joints with cayenne pepper.

  3. Make a mound with the seasoned joints.

Dress and garnish

  1. Moisten the mound with rich cream dressing.

  2. Add a little anchovy essence to the mound.

  3. Cover the surface with mayonnaise, some of which should be colored.

  4. Garnish with halves of hard-boiled eggs filled with anchovy butter and green butter.

  5. Arrange small lettuce and tufts of celery at the base.

  6. Form an outer ring with slices of lemon and beetroot.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

  3. Lettuce + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together2,033 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Partridges
Provides the main cooked meat that forms the body of the salad.
Rich cream dressing
Adds moisture and richness to the meat mound.
Mayonnaise
Coats the surface with fat, adding moisture and a smooth, creamy finish.
Anchovy essence
Adds a savoury, salty depth that seasons the meat.

Swap the lettuce

How well each one fits the dish's main ingredients (pepper, cream, egg, anchovy, butter, celery, lemon):

  1. Spinachfits better
  2. Asparagusfits better
  3. Capsicumfits about as well
  4. Lettucethe original

Fit is the average pairing score against pepper, cream, egg, anchovy, butter, celery, lemon. 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.

You might also like

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes