Cut off the legs of roast partridges : put on the dish
you intend to serve them in, a piece of butter rolled in
bread raspings, with parsley, chives, shallots chopped finely,
salt and pepper ; place the dish in a Dutch oven before the
fire, and make a gratin of the contents ; add the partridge
w^armed in a little broth (p. 77), and salt, pepper, parsley,
and a dash of vinegar✪ Partridge au Gratin ; serve it on the gratin, covered with
raspings.
56. Chartreuse of Partridge.
Take two old partridges ; singe, draw, and wipe them
well ; truss them with their wings turned inside, and lay
them on a roasting-pan with half a pinch of salt, and a
little butter well spread over the breast, and put them
on to roast for six minutes. Take a Charlotte mould which
will hold three pints ; butter lightly, and decorate with
small pieces of cooked carrot and turnip, cut very evenly
with a vegetable-tube. When ready, fill the bottom with
a layer of cooked cabbage : cut the partridges into pieces,
put a layer of them on the cabbage, covering the holloAv
spaces Avitli more cabbage ; lay on the top six shces of salted
pork✪ Chartreuse of Partridge, add the rest of the partridges, and finish by covering
the surface with cabbage, pressing it down carefully. Place
the mould on a tin baking-dish, and put it in a moderate
oven for fifteen minutes, leaving the oven-door 023en during
272 THE THOIiOUGE GOOD COOK.
the Avliole time. Have a hot dish ready, turn the mould
upside down on it, and carefully draw off. Serve with
a little half-glaze sauce (p. 353).
57. Salmi Chaudfroid of Partridges.
Cut up two roast partridges into small joints, and use
their trimmings to prepare a stiffly reduced salmi sauce ; add
thereto aspic jelly in the proportion of one-third✪ Salmi Chaudfroid of Partridges ; mix to-
gether, and use the sauce to mask the joints of the partridges,
which, after the sauce has set firm upon them, are to be
dished up in a pyramidal form, garnished with aspic jelly
and a few truffles, or prepared white cocks'-combs.
58. Partridges a la Chipolata.
Brown some bacon cut into dice. Make a browning, into
which you put the limbs of partridges ; pour over them some
broth (p. 77) and a glass of white wine ; add mushrooms,
the bacon, some button-onions fried in butter, and some
boiled sausage-meat Avith the skin removed ; add a score
of cfrilled chestnuts, and let all stew together, with a bunch
of mixed herbs✪ Partridges a la Chipolata. When the fat is skimmed off and the sauce
is properly reduced, serve with fried slices of bread. Truffles
may also be added. It is necessary to pay great attention
as to the time at which the several articles are put in the
ragout (such as button-onions, mushrooms, etc.), each being
added accordingly as it takes more or less time in cooking.
POULTBY, GAME, ETC, 273
59. Partridge aux Choux, plus Distinguee. ✪ Partridge aux Choux, plus Distinguee
Page 153 · 5 recipe records on this page
Presented as published in 1895. 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
Cut off the legs of roast partridges : put on the dish you intend to serve them in, a piece of butter rolled in bread raspings, with parsley, chives, shallots chopped finely, salt and pepper ; place the dish in a Dutch oven before the fire, and make a gratin of the contents ; add the partridge warmed in a little broth (p. 77), and salt, pepper, parsley, and a dash of vinegar ; serve it on the gratin, covered with raspings.
56. Chartreuse of Partridge.
Take two old partridges ; singe, draw, and wipe them well ; truss them with their wings turned inside, and lay them on a roasting-pan with half a pinch of salt, and a little butter well spread over the breast, and put them on to roast for six minutes. Take a Charlotte mould which will hold three pints ; butter lightly, and decorate with small pieces of cooked carrot and turnip, cut very evenly with a vegetable-tube. When ready, fill the bottom with a layer of cooked cabbage : cut the partridges into pieces, put a layer of them on the cabbage, covering the hollow spaces with more cabbage ; lay on the top six shces of salted pork, add the rest of the partridges, and finish by covering the surface with cabbage, pressing it down carefully. Place the mould on a tin baking-dish, and put it in a moderate oven for fifteen minutes, leaving the oven-door open during
the whole time. Have a hot dish ready, turn the mould upside down on it, and carefully draw off. Serve with a little half-glaze sauce (p. 353).
57. Salmi Chaudfroid of Partridges.
Cut up two roast partridges into small joints, and use their trimmings to prepare a stiffly reduced salmi sauce ; add thereto aspic jelly in the proportion of one-third ; mix together, and use the sauce to mask the joints of the partridges, which, after the sauce has set firm upon them, are to be dished up in a pyramidal form, garnished with aspic jelly and a few truffles, or prepared white cocks'-combs.
58. Partridges a la Chipolata.
Brown some bacon cut into dice. Make a browning, into which you put the limbs of partridges ; pour over them some broth (p. 77) and a glass of white wine ; add mushrooms, the bacon, some button-onions fried in butter, and some boiled sausage-meat with the skin removed ; add a score of grilled chestnuts, and let all stew together, with a bunch of mixed herbs. When the fat is skimmed off and the sauce is properly reduced, serve with fried slices of bread. Truffles may also be added. It is necessary to pay great attention as to the time at which the several articles are put in the ragout (such as button-onions, mushrooms, etc.), each being added accordingly as it takes more or less time in cooking.
59. Partridge aux Choux, plus Distinguee.
Records on this page
Partridge au GratinChartreuse of PartridgeSalmi Chaudfroid of PartridgesPartridges a la ChipolataPartridge aux Choux, plus Distinguee