C6telettes de Perdreaux k la Financière

Ingredients

• 2 partridges (trussed for roasting)
• 18 preserved mushrooms
• 1 oz. butter
• 1 oz. panade
• 1 gill Madere sauce
• salt and pepper
• a crouton of fried bread
• 1 hard-boiled white of egg
• 3 truffles
• small bottle Financiere
• 1 egg
• J gill velouté sauce
• J lb. mashed potatoes

Method

1. 1

   Roast one partridge, bone the other, pound meat until smooth, mix with egg, panade, and veloute.

2. 2

   Bone cooked partridge, cut into slices, stamp out cutlet shapes.

3. 3

   Butter moulds, decorate with egg, truffles, and mushrooms.

4. 4

   Fill with farce, cook in a hot oven for 20 minutes.

5. 5

   Heat Financiere in Madere sauce, add mushrooms and truffles.

6. 6

   Serve cutlets on mashed potatoes with Financiere and sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 70. The excerpt below is the record exactly as published.

preserved mushrooms, 3 large truffles, | onion, i small carrot, pepper, salt, and nutmeg, fried bread croute. Roast the partridges till about half done, take them up and let cool. Divide the birds into neat joints. Spread the butter in a flat stew-pan or saute-pan, put in the onion and carrot (previously peeled and sliced), also the bouquet garni ; put in the pieces of partridge, season with salt, pepper and a grate of nutmeg. Cook in a hot oven for about ten minutes and pour off the butter. Moisten with the stock, wine, Espagnole and tomato sauce, cover with the lid, and let it simmer gently for about half an hour. Take out the pieces of partridge, place them in another stew-pan, skim the sauce, and strain over the partridges. Cut the ox-tongue, mushrooms, and truffles into juli- enne shapes, put these with the above, and simmer for another ten minutes. Put a fried bread croute in the centre of a hot dish, fix it with a little batter. Dress the pieces of partridge, and garnishing neatly on and around the croute, and sauce over. Decorate with a few puff paste fleurons, previously brushed over with liquid meat glaze, and serve hot. Pains Perdreaux k la Royale. (Partridge Timbales.) Bone two plump partridges, remove the skin from the meat and pound the latter in a mortar with 4 ounces of beef suet and 2 ounces of bacon cut into strips ; rub it through a fine wire sieve ; return it to the mortar, add 1 62 Recherche Entrees. 2 ounces of butter, 3 chopped mushrooms, an ounce of panada and a table-spoonful of allemande sauce. Season the above with pepper, salt, and aromatic spice ; work it thoroughly, and add gradually two whole eggs, one yolk of egg and a little cream. Butter 12 small timbale moulds, line them rather thickly with the above farce, place a dessert-spoonful of salpicon of cooked partridge, ham, tongue, truffles, and mushrooms, in the centre of each ; cover, and fill up with forcemeat. Place them in a saut6-pan, pour in some boiling water so as to steam them, cover with a buttered paper, bring it to boil over the fire, then steam in a hot oven for about twenty-five minutes. When done, turn out, dish them up in a circle on a hot dish ; place a small mushroom head and a piece of truffle on each. Pour some supreme sauce over and round them, garnish with a few puff paste fieurons and fanci- fully cut slices of ox-tongue and send to table. C6telettes de Perdreaux k la Financi&e. (Paitridge Cutlets, Financiere style.) 2 partridges (trussed for roasting), 18 preserved mush- rooms, J oz. butter, i oz. panade, i giU Madere sauce, salt and pepper, a crouton of fried bread, i hard-boiled white of egg, 3 truffles, small bottle Financiere, i egg, J gill velout6 sauce, J lb. mashed potatoes

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