Boned Partridge with Veal, a la Walde

Ingredients

• Pick, clean, and wash the partridge well
• To three-quarters pound veal
• the whites of two eggs
• half milk
• and cream
• Add half cup seeded raisins

Method

1. 1

   Cut the partridge in halves, remove bones, stuff with veal mousse, and roast with bacon for 30 minutes.

2. 2

   Glaze and serve with tomato sauce and currant jelly.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 346. The excerpt below is the record exactly as published.

Boned Partridge with Veal, a la Walde Perdrix desossee au Veau, a la Walde Pick, clean, and wash the partridge well; cut in halves; remove the bones — leaving leg bones and part of the wing bones in; stuff with a mousse of veal; fill the partridge and fasten it in the back with two skewers. Put on a buttered pan; tie up plump; put in oven with three slices bacon across and roast for about thirty minutes — basting it again and again with the sherry and water in the pan. When done, glaze with a brown glaze. Turn out on a hot platter; garnish with parsley; put a paper frill on each leg. Serve with a tomato sauce, highly flavored with wine and currant jelly, as an entree for luncheon or dinner, or with the salad. It can also be served as a joint for luncheon or dinner with potatoes and green vegetables. Stuffing. To three-quarters pound veal (put through ma¬ chine about six times) add the whites of two eggs, then pass through a sieve. Stir on ice, adding half milk and cream, then pepper and salt, then little more milk and cream mixed; try in hot water, and add milk and cream until of the right consistence. Add half cup seeded raisins

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