Chartreuse of Partridge

Ingredients

• Prepare a partridge
• 1.) to 2 pints in size
• grease it well with butter
• carrot and turnip cut in fancy shapes
• small pieces of French beans

Method

1. 1

   Take a plain mould, grease it well with butter and line it completely with carrot and turnip cut in fancy shapes, and small pieces of French beans, which have been cooked separately in boiling salted water.

2. 2

   After decorating the mould allow it to stand until the butter has hardened and the decoration firmly adhered.

3. 3

   When the partridge is cooked pour it into a colander and allow it to drain a few minutes.

4. 4

   Lift out the bird and cut it in small joints.

5. 5

   Remove the ham, sausage, etc., from the cabbage; cut the cabbage across with a knife, and about half fill the mould with it.

6. 6

   Make a hollow in the centre, lay in the pieces of partridge, and cover with more cabbage.

7. 7

   Lay a folded cloth on the top and press gently to absorb superfluous moisture.

8. 8

   Place the mould in a good oven for a few minutes until the contents are thoroughly hot, then turn out carefully.

9. 9

   Cut the sausage and ham in pieces and place them round the sides.

10. 10

    A little sauce or gravy may be served separately if wished.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 485. The excerpt below is the record exactly as published.

Chartreuse of Partridge (Chartreuse de Perdrix aux Choux) Prepare a partridge with cabbage as directed in last recipe, using plenty of cabbage. Take a plain mould, 1.) to 2 pints in size, grease it well with butter and line it completely with carrot and turnip cut in fancy shapes, and small pieces of French beans

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