Broiled Partridges

Ingredients

• Take off the heads and prepare them as if for the spit.
• an eschalot as fine as possible
• mix it with breadcrumbs
• Dip the partridges in clarified butter

Method

1. 1

   Prepare the partridges as if for the spit.

2. 2

   Break down the breast bone and split them entirely up the back.

3. 3

   Shred an eschalot and mix it with breadcrumbs.

4. 4

   Dip the partridges in clarified butter and cover inside and outside with the crumbs.

5. 5

   Broil over a clear fire, turning frequently for a quarter of an hour, and serve with mushroom sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Broiled Partridges. Take off the heads and prepare them as if for the spit. Break down the breast bone and split them entirely up the back and lay them flat. Shred an eschalot as fine as possible and mix it with breadcrumbs. Dip the partridges in clarified butter

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