Braised Partridges à la Perigueux

Ingredients

• two partridges
• an ounce of butter
• a gill of essence of truffles
• the same quantity of Madeira
• three gills of good broth
• season with salt
• pepper
• a bouquet garni
• a buttered sheet of paper
• a block of crumb of bread

Method

1. 1

   Draw and truss the partridges; tie a thin slice of fat bacon on each breast.

2. 2

   Fry them in butter until golden, then moisten with essence of truffles, Madeira, and broth.

3. 3

   Season and cover with buttered paper.

4. 4

   Simmer for 45 minutes.

5. 5

   Prepare a Financiere sauce.

6. 6

   Dish the partridges on fried bread and pour half the sauce over them.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 147. The excerpt below is the record exactly as published.

two partridges as in No. 668 ; tie a thin slice of fat bacon on each breast; put them in a stewpan with an ounce of butter, and fry them to a nice golden colour all over; then moisten with a gill of essence of truffles (No. 1 70), the same quantity of Madeira, and three gills of good broth ; season with salt, pepper, and a " bouquet garni ;" lay a buttered sheet of paper over the partridges, cover the stewpan, and boil and simmer gently for forty- five minutes. Meanwhile prepare a Financiere sauce (No. 187). When the birds are well braized, dish them up on a block of crumb of bread, previously cut six inches Jong by four inches wide and three inches thick, fried in PRACTICAL HOUSEHOLD COOKERY. 335 butter as croiitonsj pour tbe half of the sauce over the partridges, put the remainder in a sauce-boat, and serve. 670. ROAST PARTRIDGES. Pi*epare and truss two young partridges as directed for roast pheasants (without stuffing); cover each breast with a thin slice of fat bacon, and tie these round with twine ; then set the birds to roast before a good even fire for about twenty minutes; remove the string from the birds ; dish them up with a good brown gravy, garnish round with seasoned watercress, and serve. 671. BOUDIKS AND QUENELLES OF PARTRIDGES. For the preparation of boudins and quenelles of par- tridges, see Boudins and Quenelles of Chicken. 672. ROAST GROUSE. Pick, draw, singe, and truss a bmce of grouse as for roasting pheasants ; lay and tie a thin slice of fat bacon on the brca^st of each bird, and set them to roast before an even fire for twenty minutes. When done, dish the birds on a crouton of bread (see Braized Partridges k la Perigueux) ; garnish with seasoned watercress, and serve with good gravy, Bread sauce, and fried bread-crumbs, in sauce-boats. 678. ROAST BLACK-GAME. These should be prepared and trussed in the same manner as grouse, roasted for twenty minutes with a slice of fat bacon tied on the breast of each bird, and served with the same ingredients as in No. 672. 336 PRACTICAL HOUSEHOLD COOKERY. 674. ROAST SNIPE. Pick four snipe entirely, neck and head; draw them, but reserve the trail and liver, which chop and fry in a Btewpan with a little butter for five minutes, and keep hot. Twist the legs so as to bring the feet behind the thighs, and run the bill through the thighs and body. Put a noose of string round the joints, across the lower part of the breast, bring both ends round the head and tip of the bill, and fasten it on the back. Cover the snipe with thin slices of fat bacon and tie these on with twine. Cut, toast, and butter four slices of bread, four inches long by two and a half wide, and half an inch thick ; set the birds to roast before a clear fire for eighteen minutes ; place the buttered toast under to receive the gravy from the birds, and baste frequently. When ready, remove the string, lay the fried trail and liver on the buttered toast, which will now be soaked with gravy, dish up the birds on these pieces of toast, and serve with a garnish of seasoned watercress and a sauce-boat of good gravy. 675. SALMI OF SNIPE. Draw four snipe, reserving the trail and liver, and roast them for eighteen minutes, without running the bill through the body. When cooked and cold, cut them in two lengthwise ; remove the neck, skin, and feet ; trim the halves, and put them in a saut^-pan. Found the trimmings and bones in a mortar, and put the pur6e in a stewpan with two shalots, a '' bouquet garni,'' two cloves, and half a bottle of claret ; boil and reduce it to one-half ; then add one and a half pint of Espagnole sauce. Simmer for half an hour, skim off the fat as it rises to the surface, strain the sauce through a tammy into a small stewpan, and reduce it again until it coats the spoon; pour this PRACTICAL HOUSEHOLD COOKERY. 337 sauce over the birds to warm without boiling. Meanwhile chop the trail, <^c., and fry them with a little butter in a small stewpan, seasoned with a little blanched and chopped parsley, salt, and pepper. When the salmi is properly warmed, dish up the pieces, pour the sauce over them ; lay the trail mixture on eight crotltons of bread, and with these garnish round and serve. 676. ROAST WOODCOCK. These are prepared, trussed, and roasted in the same manner, as snipe. They are also very often roasted with- out being drawn at all, but should be given two minutes longer to cook, and then served with seasoned watercress and toast. 677. ROAST PLOVER. Pick, draw, singe, and truss plover for roasting in tho same manner as pigeons (see No. 656), and serve them in the same style. Note, — Various kinds of big-winged game are sometimes served surrounded with small birds, such as roast pheasants, garnished with larks, quail, &c. ; in that case the phea-sants are put in the centre of the dish on pieces of toast. 678. ROAST QUAIL. Pick, draw, and truss the birds required as directed for pheasants; lay on each a thin slice of fat bacon, large enough to cover it, fold a vine-leaf over each of these and tie them round the breast with twine; fasten them to a spit, and set them to roast before a clear fire for ten or twelve minutes; then remove the string, but leave the bacon ; dish them on crodtons fried in butter, garnish with seasoned watercress, and serve with gravy apai t. Y 333 PRACTICAL HOUSEHOLD COOKERY. 679. QUAIL A LA JABDINI&RE. Tiiiss six quail as for braizing, put them in a Stewpan, cover them with thin slices of fat bacon, moisten with a gill of Madeira and half a pint of good broth ; add a shred carrot, onion, and a " bouquet gamL" Boil them ; cover the pan and simmer for eighteen or twenty minutes ; and meanwhile prepare a jardiniere as for fillet of beef jardiniere (No. 950). When the quail are ready, pour the sauce on to a dish, garnish the centre with the birds, pour a few spoonfuls of half-glaze over the birds and jardiniere, and serve with a sauce-boat of half -glaze apart. 680. ROAST LARKS. Cut as many thin pieces of toasted bread, two inches long by one inch and a half wide, as there are larks ; cut also in a similar manner twice as many thin slices of fat bacon, and lay these on each side of the toast. Take the larks, cut off the heads and legs, and draw out the gizzards witli the point of a small knife. Then run the larks, side by side on a thin skewer, putting a piece of toast with the slices of bacon between each bird ; tie both ends of the skewer to the spit) and set them to roast before a clear fire for eight minutes, taking care to baste them. When done, dish them up alternately with the toast and bacon, and serve with some good gravy in a sauce-boat apart. 68L LARKS, HOUSEWIFE STYLE. Cut off the necks, legs, and pick out the gizzards of twelve larks, place them in a saut^-pan previously spread with butter, season with salt

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