Braised Partridges à la Cussy

Ingredients

• the partridges
• forcemeat composed of chopped sweet-bread, mushrooms, truffles, and cockscombs
• a slice of ham
• onions
• carrots
• a bouquet of mixed herbs
• chopped bacon
• moisten with stock
• white wine

Method

1. 1

   Remove all the bones from the partridges except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweet-bread, mushrooms, truffles, and cockscombs which have been boiled; sew up the birds to their original shape, and hold over hot cinders or coals until the breasts are quite firm.

2. 2

   Line a braising-pan with a slice of ham, warm it, and season with onions, carrots, a bouquet of mixed herbs, chopped bacon, the partridge bones, which have been pounded, salt and pepper, moisten with stock and white wine.

3. 3

   As soon as the vegetables get soft add the partridges, cover them with a buttered sheet of paper, and simmer over a slow fire, with hot coals on the lid of the braising-pan; when done dish up the birds, pass the sauce through a tammy, skim off all grease, reduce, add a few slices of truffles to it, and pour over the partridges.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 122. The excerpt below is the record exactly as published.

Braised partridges à la Cussy. Gigot de mouton rôti. Roast leg of mutton. Haricots blancs au jus. Stewed white haricot beans. Gelée au rhum. Rum jelly. Braised partridges à la Cussy. Remove all the bones from the partridges except the thigh bones and legs, stuff them with a forcemeat composed of chopped sweet-bread, mushrooms, truffles, and cockscombs which have been boiled; sew up the birds to their original shape, and hold over hot cinders or coals until the breasts are quite firm. Line a braising-pan with a slice of ham, warm it, and season with onions, carrots, a bouquet of mixed herbs, chopped bacon, the partridge bones, which have been pounded, salt and pepper, moisten with stock and white wine

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