Boned Partridge (Perdrix desossee) a la Prince Carl
From The Swedish, French, American cook book, 1918
Serves 2
Chicken or veal mousse can be used in place of the mousse of partridge.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 345. The excerpt below is the record exactly as published.
Boned Partridge ( Perdrix desossee ) a la Prince Carl Singe the partridge; split the back; wash, draw, and dry well. Beginning at the back remove the bone — carefully, so as not to tear the skin. Stuff with pieces of tongue, mousse of partridge, Spanish pepper, and truffles; put on a napkin, shape, roll, and tie; boil from forty-five minutes to an hour (according to size) in stock, pepper, salt, and vegetables. When ready, take out of the napkin, put on a platter, glaze with a brown glaze; decorate the legs and wings with a strip of cream sauce
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Cook this with the app: pantry check, scaling, and the assistant.