Chartreuse of Partridge

Ingredients

• 6 large well-cleaned carrots
• 1 teaspoonful sugar
• 2 heads of Savoy cabbage
• 1/2 pound lean salt pork
• 1 tablespoonful sugar
• 3 white onions
• 2 ounces butter
• 1 teaspoonful salt
• 1 even teaspoonful pepper
• 2 well-cleaned partridges
• 1 pint of broth
• 1/2 ounce butter
• 1 fine-chopped onion
• 1 tablespoonful fine-cut carrot
• 1 bay leaf
• 12 whole peppers

Method

1. 1

   Gut 6 large well-cleaned carrots into lengths 1/2 inch wide, bore out small stems 1/4 inch in length with an apple corer.

2. 2

   Place the vegetables into a saucepan, cover with boiling water, add 1 teaspoonful sugar and boil till half done.

3. 3

   Drain and set aside to cool.

4. 4

   Prepare a forcemeat of game, chicken, or pork tenderloin; butter a plain timbale form, decorate the sides and bottom with the carrot, put in the forcemeat, press evenly, place on ice.

5. 5

   Select 2 heads of Savoy cabbage, cut into 4 parts, place in a saucepan with 1/2 pound lean salt pork, cover with boiling water, add 1 tablespoonful sugar, boil 30 minutes, drain.

6. 6

   Return cabbage to saucepan, add pork, 3 onions, 1 tablespoonful salt, 1 teaspoonful pepper, cover with broth.

7. 7

   Season 2 partridges with 1 teaspoonful salt, spread 2 ounces butter over the breast, roast for 15 minutes, then place in the center of the cabbage and cook for 1 hour.

8. 8

   Remove partridges, cut meat into slices, drain cabbage, press out moisture, put in timbale form, leave a hollow in the center, put in meat, cover with cabbage, bake for 45 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 297. The excerpt below is the record exactly as published.

1 ounce butter in a saucepan, add Vt tablespoonful flour, stir and cook 3 minutes ; add Vf bay leaf, 6 whole peppers, and a little salt ; add Vs cupful boiling white broth, stir and cook 5 minutes ; then add it to the onions ; add Ytpint cream, cook 8 minutes ; then press it through a sieve, add Vi teaspoonf ul sugar. Gut the partridges in halves, or cut each one lengthwise into 3 pieces, dress them on a hot dish, pour over the onion sauce, and serve ; or serve the sauce separate. Another way is to pour the sauce on to a hot dish, and dress the partridges over it. Chartreuse of Partridge.— Gut 6 large well-cleaned carrots into lengths ly^ inch wide, then bore out small stems V/g inch in length with an apple corer ; place the vegetables into a saucepan, cover with boiling water ; add 1 teaspoonful sugar and boil till half done ; then drain and set them aside to cool. Prepare a forcemeat either of game, chicken, or pork tenderloin ; butter a plain timbale form, decorate the sides and bottom with the carrot and tumipsy put in the forcemeat, press it evenly on the sides and bottom with- out disturbing the decorations, then place it on ice or in a cool place. Select 2 heads of Savoy cabbage, remove the outside leaves, cut the cabbage into 4 parts, place them in a saucepan with Ys pound lean salt pork, and cover with boiling water ; add 1 tablespoonful sugar, and boil Yt ^out ; then drain off the water ; return the cab- bage to the saucepan ; add the pork, 3 white onions, 1 even table- spoonful salt, 1 even teaspoonful pepper, and cover with white broth. Season 2 well-cleaned partridges with 1 teaspoonful salt, spread 2 ounces butter over the breast, place them in a roasting pan ; set the pan in a hot oven, and roast 15 minutes ; then remove, put the birds in the center of the cabbage, and cook 1 hour ; take out the partridges ; remove the meat from the bones, cut it into slices ; drain the cabbage on a sieve, press out all the moisture ; put the cabbage in the timbale form, leave a hollow in the center, put in the meat from the partridges, and cover with cabbage ; place the GAME. 448 mold in a pan of hot water, cover with battered paper, and bake 45 minntes in a medium-hot oven. Turn the chartrease on to a hot dish, let it stand a few minutes, then lift the form off. Serve with the following sauce : Add to the batter in which the partridges were roasted 1 fine-chopped onion, 1 tablespoonful fine- cut carrot, 1 bay leaf, and 12 whole peppers, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add 1 pint of broth

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