Braised Lapwings and Salad

Ingredients

• three lapwings
• a little melted butter
• two small onions
• some mushrooms
• some truffles
• some veal sweetbreads
• two glasses of brandy
• a little stock
• a little partridge cullis
• a dash of vinegar

Method

1. 1

   Prepare lapwings by plucking, singeing, and cutting in half.

2. 2

   In a stewpan, sauté with butter, onions, mushrooms, truffles, and sweetbreads until browned.

3. 3

   Add brandy and ignite.

4. 4

   Once burnt, add stock and simmer until done.

5. 5

   Strain and thicken gravy with cullis and vinegar.

6. 6

   Serve with sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 208. The excerpt below is the record exactly as published.

Braised Lapwings and Salad.) Pluck, pick, singe, draw, and cut in two, three lapwings, and put them in a stewpan with a little melted butter, two small onions, some mushrooms, truffles, and some veal sweetbreads, and toss them over the fire till lightly browned. Pour in two glasses of brandy; place pan on a very brisk fire, so that the brandy will burn ; stir now and then, and when the brandy is burnt out add a little stock, and simmer gently till the birds are done. After straining and clearing the gravy, thicken it with 525 BANQUETS OF THE NATIONS a little partridge cullis and a dash of vinegar

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