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Bouillon De Pebdrix

A broth made by stewing partridges and veal with vegetables and herbs, then puréed and served with rice or vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Bouillon De Pebdrix

Ingredients

Directions

Make the broth

  1. Stew the partridges and veal in water for 3 to 4 hours.

  2. Add carrots, turnips, onions, sweet herbs, cloves, celery, and peppercorns.

  3. Stew slowly until the meat is tender.

Finish and serve

  1. Pound the meat and pass it through a fine sieve.

  2. Serve the bouillon with rice or vermicelli.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Partridges
Provide the main meat flavour that gives the broth its character.
Veal
Adds gelatin and body, giving the broth a richer texture as it stews.
Carrots
Add sweetness and aromatic depth to the stock as they soften.
Onions
Contribute savoury depth and aroma through slow stewing.
Rice or vermicelli
Serve as a starch that soaks up broth and adds a soft texture.

The step that matters

Stew slowly until the meat is tender. Gentle, low-heat simmering lets collagen in the veal and partridge break down into gelatin slowly. A hard boil makes the broth cloudy and can toughen the meat, so keep it at a bare simmer.

Swap the clove

How well each one fits the dish's main ingredients (veal, carrot, turnip, onion, celery, rice):

  1. Parsleyfits better
  2. Turmericfits better
  3. Marjoramfits better
  4. Clovethe original

Fit is the average pairing score against veal, carrot, turnip, onion, celery, rice. 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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