Chartreuse of Partridge

Ingredients

• two partridges
• a Charlotte-mold
• a layer of cooked cabbage
• six slices of salt pork

Method

1. 1

   Prepare the partridges as for previous recipes.

2. 2

   Butter a Charlotte-mold and decorate with small pieces of cooked carrot and turnip.

3. 3

   Fill the bottom with cabbage, layer partridges, cover with more cabbage, add salt pork, and finish with cabbage.

4. 4

   Bake in a moderate oven for fifteen minutes.

5. 5

   Turn mold onto a hot dish and serve with demi-glace.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 219. The excerpt below is the record exactly as published.

two partridges with their wings inside. Lay a piece of pork-rind in a sauce- pan, adding one carrot and one onion, both cut in slices, two bay- leaves, one sprig of thyme, and the two partridges. Season with one pinch of salt and half a pinch of pepper. When they have assumed a good golden color on the hot stove, moisten with half a pint of white broth (No. 99), then put the saucepan in the oven and let cook for twenty minutes. Dress them on a serving-dish, untruss, pour half a pint of hot sauce financiere (No. 246) over, and serve. The gravy from the par- tridges can be utilized for making the financiere sauce. 847. Partridge Braised with Celery Sauce.— Proceed exactly the same as for the above (No. 846), replacing the financiere by a pint of hot celery sauce (No. 200). 848. Partridge Saute a la Chasseur.— Singe, draw, and wipe two fine, tender partridges, cut them into twelve pieces, and place them in a sautoire with an ounce of butter, seasoning well with a good pinch of salt and half a pinch of pepper. Brown well for three minutes on each side ; then add a finely chopped shallot, half a glassful of Madeira wine, half a pint of Espagnole sauce (No. 151), and twelve whole mushrooms. Finish cooking for fifteen minutes, then serve with six bread croutons (No. 133) around the dish. 849. Chartreuse of Partridge. — Prepare the partridges as for No. 845. Take a Charlotte-mold, which will hold three pints ; butter lightly, and decorate with small pieces of cooked carrot and turnip, cut very evenly with a vegetable-tube. When ready, fill the bottom with a layer of cooked cabbage

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