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Petits Pates of Pheasants and Truffles

Petits patés made from minced roasted pheasant, stewed truffles, butter sauce, veal glaze, lemon juice, egg yolk, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Petits Pates of Pheasants and Truffles

Ingredients

Directions

Prepare the filling

  1. Mince the roasted pheasant breast and stewed truffles.

  2. Mix them in a saucepan with the strong butter sauce and veal glaze.

  3. Heat the mixture until very hot.

Finish and fill

  1. Squeeze in the lemon juice, add the egg yolk, and stir in the cream.

  2. Fill your petits patés with the mixture.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Truffle + vealtop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Pheasant + truffletop 14% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Roasted pheasant breast
Provides the main meat body and texture of the filling.
Stewed truffles
Adds a concentrated earthy aroma to the filling.
Strong butter sauce
Adds fat and richness, giving the filling a smooth, moist texture.
Veal glaze
Adds savoury depth and body from gelatin and concentrated flavour.
Egg yolk
Acts as a binder, helping the filling thicken and hold together.
Cream
Adds fat and softness, making the filling silkier and moister.

The step that matters

Adding the egg yolk after heating. Egg yolk thickens when heated but can scramble if it meets very hot liquid too quickly. Adding it off the heat and stirring steadily keeps the filling smooth and lightly thickened rather than grainy.

“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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