Prepare the mushrooms as follows : — Wash and skin the mush- rooms, chop them finely, and put them in a stewpan, with two ounces of butter and two ounces of ham also chopped finely, and fried a little in the butter. Cook them over a quick fire for about ten minutes, season to taste, and serve as directed. 1074. Celestines de Perdreaux. — 3 partridges, 2 oz. panade (No. 8), 3 large truffles, % gill rich brown sauce, bread-crumbs, seasoning, frying-fat, chestnut puree for garnish. Remove the breasts from the birds, skin them, and flatten each breast or fillet with a wetted cutlet bat. Take the meat from the legs and wings and pound it in a mortar, add the panade, two or three egg-yolks, and season to taste. When smooth enough rub through a fine sieve. Mince the truffles, and cook for some time in the brown sauce, which should be reduced to an almost puree-like consistency. Spread each fillet with a layer of this ragout, then Avith a layer of forcemeat. Pare each fillet neatly, brush over carefully with beaten egg-white, and cover with bread-crumbs (panurette crumbs are particularly well adapted for this purpose). Fry the prepared fillets in deep fat to a nice brown colour. Drain and dish up in the form of a circle on a hot round dish round a pyramidal shape of chestnut puree. Pour a little demi-glace (No. 237) or tomato sauce (No. 271) round the base of the dish and serve at once. 1075. Perdrix braisees aux Choux (. Braised Partridges with Cabbage). — -2 or 3 partridges, 2 small cabbages, 1 carrot, 1 onion, 8 oz. salt pork or fat bacon, 3 cloves, bouquet garni (No. 2), 1 glass white wine, 1^ pint rich broth, 1 gill Espagnole sauce (No. 236), salt, pepper, nutmeg, 2 oz. dripping. Singe, draw, and wipe the birds, truss them with their wings turned inwards. Put them in a roasting-tin, cover with dripping, and roast for ten minutes. Take up and drain. Wash the cabbages, 372 THE NEW CENTURY COOKERY BOOK cut into quarters, remove the stalks, cook for ten minutes in salted water, and drain. Have ready a large stewpan, put in some slices of pork or bacon, the carrot and onion cut into slices, cloves, and bouquet ; lay the partridges✪ Roasted Partridges with Cabbage on this, and put the cabbage on top, then some more bacon or pork, add the wine and stock, season with pepper, salt, and grated nutmeg, cover and cook slowly for thirty to forty-five minutes. Dress the cabbages on a dish to form a bed, place the partridges on this (whole or cut up), garnish with slices of carrot, and bacon or pork. Skim and strain the broth, add the sauce, boil up,, and sauce all over. 1076. Cdtelettes de Perdreaux d la Financier e. — 2 par- tridges trussed for roasting, 1 liard-boiled ivhite of egg, 3 truffles,. 18 preserved mushrooms, 1 small bottle financiere, % oz. butter,, l .egg, 1 oz.panade (No. 8), £ gill veloutee sauce (No. 206), 1 gill sauce Madere (No. 237 a), meat glaze (No. 247), salt and pepper, a crouton of fried bread, a small quantity of mashed potatoes. ✪ Cdtelettes de Perdreaux à la Financier

AI-modernized reading of the original text

Prepare the mushrooms as follows : — Wash and skin the mushrooms, chop them finely, and put them in a stewpan, with two ounces of butter and two ounces of ham also chopped finely, and fried a little in the butter. Cook them over a quick fire for about ten minutes, season to taste, and serve as directed. 1074. Celestines de Perdreaux. — 3 partridges, 2 oz. panade (No. 8), 3 large truffles, % gill rich brown sauce, bread-crumbs, seasoning, frying-fat, chestnut puree for garnish. Remove the breasts from the birds, skin them, and flatten each breast or fillet with a wetted cutlet bat. Take the meat from the legs and wings and pound it in a mortar, add the panade, two or three egg-yolks, and season to taste. When smooth enough rub through a fine sieve. Mince the truffles, and cook for some time in the brown sauce, which should be reduced to an almost puree-like consistency. Spread each fillet with a layer of this ragout, then with a layer of forcemeat. Pare each fillet neatly, brush over carefully with beaten egg-white, and cover with bread-crumbs (panurette crumbs are particularly well adapted for this purpose). Fry the prepared fillets in deep fat to a nice brown colour. Drain and dish up in the form of a circle on a hot round dish round a pyramidal shape of chestnut puree. Pour a little demi-glace (No. 237) or tomato sauce (No. 271) round the base of the dish and serve at once. 1075. Perdrix braisees aux Choux (. Braised Partridges with Cabbage). — -2 or 3 partridges, 2 small cabbages, 1 carrot, 1 onion, 8 oz. salt pork or fat bacon, 3 cloves, bouquet garni (No. 2), 1 glass white wine, 1^ pint rich broth, 1 gill Espagnole sauce (No. 236), salt, pepper, nutmeg, 2 oz. dripping. Singe, draw, and wipe the birds, truss them with their wings turned inwards. Put them in a roasting-tin, cover with dripping, and roast for ten minutes. Take up and drain. Wash the cabbages, cut into quarters, remove the stalks, cook for ten minutes in salted water, and drain. Have ready a large stewpan, put in some slices of pork or bacon, the carrot and onion cut into slices, cloves, and bouquet ; lay the partridges on this, and put the cabbage on top, then some more bacon or pork, add the wine and stock, season with pepper, salt, and grated nutmeg, cover and cook slowly for thirty to forty-five minutes. Dress the cabbages on a dish to form a bed, place the partridges on this (whole or cut up), garnish with slices of carrot, and bacon or pork. Skim and strain the broth, add the sauce, boil up,, and sauce all over. 1076. Cdtelettes de Perdreaux d la Financier e. — 2 partridges trussed for roasting, 1 liard-boiled ivhite of egg, 3 truffles,. 18 preserved mushrooms, 1 small bottle financiere, % oz. butter,, l .egg, 1 oz.panade (No. 8), £ gill veloutee sauce (No. 206), 1 gill sauce Madere (No. 237 a), meat glaze (No. 247), salt and pepper, a crouton of fried bread, a small quantity of mashed potatoes.

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Roasted Partridges with CabbageCdtelettes de Perdreaux à la Financier

The new century cookery book