Blanquette of Partridge aux Champignons

Ingredients

• flesh of a cold partridge
• half a basket of mushrooms
• enough cream to make it white
• some veloute sauce

Method

1. 1

   Raise the flesh of a cold partridge, take off the skin, and cut the flesh into scallops.

2. 2

   Put veloute sauce in a stewpan with mushrooms.

3. 3

   Reduce the sauce till very thick, adding enough cream to make it white.

4. 4

   Throw it over the partridge scallops, adding a few mushrooms.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Blanquette of Partridge aux Champignons. Raise the flesh of a cold partridge, take off the skin ; cut the flesh into scallops ; put some veloute sauce in a stewpan with half a basket of mush- rooms skinned and sliced. Reduce the sauce till very thick, adding enough cream to make it white

Cook this with the app: pantry check, scaling, and the assistant.