Take a brace of partridges, stuff them with the
livers of the birds minced up together with butter
and some truffles which have been cooked in
champagne ; wrap each bird up in a figleaf or
vineleaf, and over these place a sheet of buttered
paper. Then put the birds on the spit, and roast
till about three-fourths cooked ; then take off the
spit, and under the four members of each bird
spread a mixture of breadcrumb worked into a
farce with pepper, butter, parsley, shalot, and
grated nutmeg✪ Partridge a la Toussenel. Replace the birds on the spit, and
let them finish roasting, basting them continually
alternately with broth and champagne. These
POULTRY A LA MODE.
41
drippings, to which the grated peel of one lemon
and the juice of a Seville orange are added, form
the sauce to be served with it.
Partridge Tartlets.
Bouchees de Perdreaux.
Take the breasts of two cooked partridges,
about six ounces, and cut into very small pieces.
Mince two ounces of lean ham, one truffle, and
six mushrooms ; stir this mixture into a gill of
white sauce. Butter nine small moulds, line them
neatly with this mixture, smooth well over with a
hot wet knife, fill in with minced partridge, coat
them neatly over the top with the quenelle meat,
steam them for twenty minutes ; dish on a circle
of mashed potato✪ Partridge Tartlets, pour good white sauce over and
round them, and serve French beans or tomatoes
in the centre.
Partridge a la Venitienne.
Put a brace of partridges into a stewpan with
butter, two glasses of Chablis, and two glasses of
stock, add a bouquet garni, very little garlic, two
cloves, salt and pepper ; let them simmer gently.
Take them off when done, pass the gravy through
a sieve, add a little butter and flour to thicken it, a
small piece of glaze, a little cayenne and salt. Pour
the sauce over the partridges, and cover over all
with two spoonfuls of grated Parmesan cheese ; put
a few breadcrumbs and pieces of clarified butter✪ Partridge a la Venitienne on
this, and set the whole on a baking sheet in the
oven. Brown the birds well, and serve with sauce
espagnole or sauce piquante.
42
DRESSED GAME AND
Pintail.
This bird should be roasted at a clear quick
fire, well floured when first laid down, turned
briskly, and basted with butter constantly. It takes
about twenty-five minutes to roast, and then it
should be laid down before the fire for two or three
more, when it will yield a very rich gravy. Score
the breast, and sprinkle a little cayenne on it, and
send cut lemon up to table to hand with it.
Boiled Pheasant.
Cover with buttered paper and simmer as gently
as possible till it is done enough. Pour either
celery, horseradish, oyster, or soubise sauce over it,
and serve more in a tureen.
Boudins of Pheasant a la Richelieu. ✪ Boudins of Pheasant a la Richelieu
Page 19 · 5 recipe records on this page
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a brace of partridges, stuff them with the livers of the birds minced up together with butter and some truffles which have been cooked in champagne ; wrap each bird up in a figleaf or vineleaf, and over these place a sheet of buttered paper. Then put the birds on the spit, and roast till about three-fourths cooked ; then take off the spit, and under the four members of each bird spread a mixture of breadcrumb worked into a farce with pepper, butter, parsley, shalot, and grated nutmeg. Replace the birds on the spit, and let them finish roasting, basting them continually alternately with broth and champagne. These
drippings, to which the grated peel of one lemon and the juice of a Seville orange are added, form the sauce to be served with it.
Partridge Tartlets.
Bouchees de Perdreaux.
Take the breasts of two cooked partridges, about six ounces, and cut into very small pieces. Mince two ounces of lean ham, one truffle, and six mushrooms ; stir this mixture into a gill of white sauce. Butter nine small moulds, line them neatly with this mixture, smooth well over with a hot wet knife, fill in with minced partridge, coat them neatly over the top with the quenelle meat, steam them for twenty minutes ; dish on a circle of mashed potato, pour good white sauce over and round them, and serve French beans or tomatoes in the centre.
Partridge a la Venitienne.
Put a brace of partridges into a stewpan with butter, two glasses of Chablis, and two glasses of stock, add a bouquet garni, very little garlic, two cloves, salt and pepper ; let them simmer gently. Take them off when done, pass the gravy through a sieve, add a little butter and flour to thicken it, a small piece of glaze, a little cayenne and salt. Pour the sauce over the partridges, and cover over all with two spoonfuls of grated Parmesan cheese ; put a few breadcrumbs and pieces of clarified butter on this, and set the whole on a baking sheet in the oven. Brown the birds well, and serve with sauce espagnole or sauce piquante.
Pintail.
This bird should be roasted at a clear quick fire, well floured when first laid down, turned briskly, and basted with butter constantly. It takes about twenty-five minutes to roast, and then it should be laid down before the fire for two or three more, when it will yield a very rich gravy. Score the breast, and sprinkle a little cayenne on it, and send cut lemon up to table to hand with it.
Boiled Pheasant.
Cover with buttered paper and simmer as gently as possible till it is done enough. Pour either celery, horseradish, oyster, or soubise sauce over it, and serve more in a tureen.
Boudins of Pheasant a la Richelieu.
Records on this page
Perdreaux en SurprisePartridge a la ToussenelPartridge TartletsPartridge a la VenitienneBoudins of Pheasant a la Richelieu